Pasta with chanterelles and green beans

Ingredients for 4 servings:

• 500 g pasta, e.g. spaghetti
• 400 g green beans
• 400 g chanterelles
• 100 g shallot(s)
• 1 garlic clove(s)
• 100 g Parmesan, freshly grated
• 1 bunch of basil
• olive oil
• lemon juice
• Salt and pepper, black, freshly ground
• 1 tbsp butter, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Clean the beans and boil them in heavily salted water until not too soft. The cooking time depends on the variety chosen. The thin green beans need about 10 minutes. Use a pot that is as wide as possible and, after draining, immediately rinse them in cold water to retain their green color. Cut into bite-sized pieces about 5 cm long and set aside. Cook the pasta al dente in salted water and drain. Reserve 250 ml of the cooking water and set aside. Clean the chanterelles and halve or quarter any large mushrooms. Finely dice the shallots and garlic. Finely chop the basil leaves and mash them with 2-3 tablespoons of olive oil. Then mix with the Parmesan cheese to create a simple pesto. A few diced garlic can be added if desired. Add a little olive oil and 1 tablespoon of butter to a high-sided pan or a wide saucepan and fry the chanterelles over high heat for about 5 minutes until they have taken on some color. Reduce the heat and add the shallots and garlic. Don’t let them overcook. Once the shallots and garlic are translucent, add the beans and pasta and heat everything together, stirring occasionally. Add a little of the pasta cooking water to the pan to keep everything moist but not soupy. Season to taste with pepper, salt, and lemon juice. Divide among plates, top each with a dollop of pesto, and stir to combine.