Pastasotto with green beans à la Didi

Ingredients for 2 servings:

• ½ m.-sized onion(s)
• 30 ml olive oil
• 150 g Kritharaki (rice-shaped noodles)
• 450 ml vegetable stock
• 1 tsp turmeric
• 200 g green beans
• 2 tbsp butter
• 30 g Parmesan
• n. B. Sea salt, from the mill
• n. B. Pepper, mixed, from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Peel and finely chop the onion. Heat about a third of the olive oil in a saucepan and sauté the onion until translucent. Mix the vegetable stock with the turmeric. Add the kritharaki to the pan, fry briefly, and then deglaze with about half of the vegetable stock. Simmer uncovered over medium heat for about 15-20 minutes, stirring frequently. Gradually add the remaining stock until the pasta is tender. In the meantime, wash, trim, and dice the beans. Heat the remaining olive oil in a pan and cook the beans until al dente. Stir the butter and freshly grated Parmesan cheese into the pastasotto, fold in the cooked vegetables, and season everything with salt and pepper. Plate up and serve.