Rigatoni with feta and green beans

Ingredients for 4 servings:

• 400 g tomatoes
• 200 g green beans
• salt and pepper
• 2 tbsp olive oil
• 1 lemon(s), juice
• 2 tbsp crème fraîche
• 350g rigatoni
• 125 g feta cheese
• some chervil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

with fruity tomato sauce

Briefly blanch the tomatoes, rinse in cold water, peel, quarter, deseed, and finely dice the flesh. Wash and trim the beans, then cook in boiling salted water for about 8 minutes. Drain and let them drain well in a sieve. For the sauce, heat the oil in a pan, sauté the diced tomatoes for 2-3 minutes, season with lemon juice, salt, and pepper, and stir in the crème fraîche. Cook the rigatoni in plenty of boiling salted water until al dente. Meanwhile, crumble the feta. Drain the pasta and toss with the sauce, beans, and feta. Arrange the pasta in warmed, deep plates, garnish with chervil, if desired, and serve immediately. Variation: Instead of the beans, you can also prepare this dish with many other vegetables: for example, sliced ​​zucchini or strips of green pepper. Broccoli florets or spinach also taste great.