Fricelli with fresh beans and pancetta

Ingredients for 4 servings:

• 200 g beans, thick
• 500 g beans, green
• 3 shallots
• 1 bunch parsley, flat
• 1 bunch of savory
• 150 ml vegetable stock
• 400 g pasta (e.g. fricelli)
• salt water
• 50 g pine nuts
• 150 g bacon (pancetta)
• Salt and pepper, black from the mill
• 200 g mascarpone

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Creamy mascarpone envelops beans, herbs, and pasta. Toasted pine nuts and crispy fried pancetta provide a delicious finishing touch.

Cook the broad beans in boiling water for 5 minutes, rinse with cold water, and then remove from the pods if desired. Trim and halve the green beans. Peel the shallots and cut into wedges. Pull the parsley and savory leaves from the stalks and finely chop. Bring the salted water for the pasta to a boil. Meanwhile, cover and simmer the green beans in the vegetable stock with a little salt for about 8 minutes. Cook the pasta according to the package instructions. Toast the pine nuts in a non-stick pan without fat until golden brown and set aside. Fry the pancetta in the pan on both sides until crispy and drain on two layers of kitchen paper. Sweat the shallots in the pan until translucent. Drain the pasta in a sieve and let drain. Mix the pasta, green beans with the vegetable stock, broad beans, chopped parsley and savory, pine nuts, shallots, and the crispy fried pancetta together. Season with freshly ground black pepper. Briefly fold the mascarpone into the bean pasta and serve immediately.