pasta salad

Ingredients for 4 servings:

• 150 g beans, green
• 180 g pasta (shell pasta)
• salt water
• 80 g rocket
• 20 basil leaves
• 2 pairs of sausages (Wiener)
• 3 tbsp hazelnuts
• 150 g yogurt (full-fat yogurt)
• 3 tbsp Miracel Whip with yogurt
• 4 tbsp milk
• 1 tbsp lemon juice
• some salt and pepper
• 1 tsp honey
• 1 tsp mustard, medium hot

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

with green beans, Vienna sausages, rocket, basil and roasted hazelnuts

Clean, rinse, and halve the beans. Cook the shell pasta in plenty of boiling salted water until al dente. Add the beans for the last 6 minutes and cook. Drain, refresh, and let drain. Cut the stalks off the rocket. Wash the rocket and basil leaves and spin dry. Slice the Vienna sausages. Roughly chop the hazelnuts and toast them in a dry pan until light brown. Combine the yogurt, Miracle Whip, milk, and lemon juice in a large bowl, season with salt, pepper, honey, and mustard, and mix everything together. Mix in the pasta, beans, and sausage slices, fold in the rocket and basil, and sprinkle with the hazelnuts.