Green ribbon noodles with Balkan vegetables and corned beef

Ingredients for 4 servings:

• 500 g tagliatelle, green
• 1 large onion(s)
• 1 large red bell pepper(s)
• 100 g corn, from the can
• 100 g beans, green, fresh or frozen
• 100 g peas, fresh or frozen
• ½ liter meat broth
• 300g corned beef
• 3 tbsp olive oil
• salt and pepper
• marjoram
• 80 g Parmesan, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

quick kitchen

Roughly dice the onion and fry in olive oil in a deep frying pan or large pot until translucent. Dice the bell pepper into bite-sized pieces and add to the onion along with the beans; sauté lightly. Add the corn and peas and pour in the meat broth. Shred the corned beef, add to the sauce, and simmer over low heat for about 10 minutes. The vegetables should still be visible and not be mushy. Season with salt, pepper, and marjoram. Meanwhile, cook the pasta al dente according to the package instructions. Serve the pasta with the vegetable and meat sauce and top with grated Parmesan cheese, if desired.