Farfalle with green beans and paprika
The Farfalle with green beans and paprika from Spoonsparrow proves that simple dishes are often the best!
Ingredients
- 400 g flat beans
- Salt
- 400 g whole‑grain farfalle
- 4 red bell peppers
- 1 onion
- 60 g hazelnuts
- 50 g Parmesan (30% fat in the cheese)
- 2 tbsp olive oil
- 0.5 lemon (juice)
- Pepper
Instructions
-
1.
Clean, rinse and cut beans into bite‑sized pieces. Cook beans in boiling salted water over medium heat for 10 minutes, cool under cold running water and drain.
-
2.
Cook pasta according to package instructions in plenty of boiling salted water until al dente. Drain and set aside.
-
3.
Meanwhile halve bell peppers, seed them, wash and slice into rings. Peel and chop onion. Chop nuts and grate parmesan.
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4.
Heat oil in a pan. Add onion and sauté for about 2 minutes over medium heat. Then add drained beans and pepper rings and cook for about 3 minutes. Deglaze with lemon juice. Add pasta and stir gently. Season pasta with salt and pepper, then sprinkle with nuts and parmesan.
