Noodle Bean Salad

Ingredients

• 400 g shell pasta (Conchiglie)
• 100 g green beans (blanched or canned)
• 3 spring onions
• 3 Carrots
• 100 g cooked borlotti beans
• 2 tbsp capers
• 3 celery stalks
• 1 tbsp chives
• 2 tbsp chopped basil
• 2 cloves garlic (finely minced)
• 300 g cocktail tomatoes
• Salt
• Pepper (freshly ground)
• olive oil (cold pressed)
• 1 lemon (juice)

Instructions

1. 1.

   Peel carrots, cut lengthwise into quarters and slice thinly. Wash celery and slice thinly. Rinse capers with cold water. Wash and trim spring onions, then finely chop. Cut green beans into small pieces. Drain borlotti beans. Wash cocktail tomatoes and quarter them.

2. 2.

   Heat 2 tbsp oil in a pan and sauté carrots, celery, garlic, and spring onions over medium heat for about 1-2 minutes. Let cool.

3. 3.

   Meanwhile cook pasta al dente and drain. Mix the cooled pan contents with green beans, borlotti beans, capers, chives, basil, tomatoes, 3 tbsp oil, salt, pepper, and lemon juice. Add an extra 1-2 tbsp oil if desired, season to taste, and serve garnished with basil.