Pasta with Beans and Bell Peppers

Ingredients

• 200 g young white beans
• Salt
• 1 red bell pepper
• 1 green bell pepper
• 1 onion
• 1 Garlic clove
• 3 tbsp olive oil
• a few spritzes balsamic vinegar
• ground pepper
• 400 g short macaroni (e.g., penne)
• 2 anchovies
• 1 tbsp basil pesto
• basil (for garnish)

Instructions

1. 1.

   Cook beans covered with lightly salted water for 25-30 minutes.

2. 2.

   Quarter the bell peppers, remove white seeds and ribs. Rinse peppers and dice into small cubes. Peel and cube onion and garlic.

3. 3.

   Heat olive oil. Sauté peppers, onions, and garlic for 3-4 minutes. Season with balsamic vinegar, salt, and pepper.

4. 4.

   Cook pasta in plenty of salted water until al dente.

5. 5.

   Rinse anchovies, pat dry, and finely chop. Mix with pesto.

6. 6.

   Drain pasta and beans; let them drain. Combine pasta, beans, peppers, and pesto; season again. Serve garnished with basil.