Bandnudeln mit Erbsen, Saubohnen und Parmesan

Ingredients

• 250 g thick beans (pulled)
• 250 g green peas
• Salt
• 1 bunch spring onions
• 2 Garlic cloves
• 1 red chili pepper
• 400 g Fettuccine
• olive oil
• 150 ml dry white wine
• pepper (ground)
• 4 tbsp freshly grated Parmesan

Instructions

1. 1.

   Wash the beans and peas and blanch them in boiling salted water for about 8 minutes. Drain, rinse with cold water and let drain well.

2. 2.

   Rinse the spring onions, trim and slice into thin rings. Peel and finely chop the garlic.

3. 3.

   Wash the chili, halve it lengthwise, remove seeds and cut into fine strips.

4. 4.

   Cook the pasta in boiling salted water until al dente.

5. 5.

   Heat 2 tbsp oil in a pan and sauté the garlic with the spring onions. Add the beans, peas and chili strips, cook briefly, then deglaze with white wine. Season with salt and pepper, taste, drain the pasta, add it to the bean mixture and toss gently. Taste again, plate and sprinkle with parmesan before serving.