Pasta with Beans and Pesto

Ingredients

• 400 g macaroni
• Salz
• 300 g green beans
• 2 EL pine nuts
• 2 Handfuls Basil
• 1 Garlic clove
• 120 ml olive oil
• 80 g Parmesan
• 1 splash Lemon juice
• Pfeffer (from the mill)
• 1 apple

Instructions

1. 1.

   Cook the pasta in salted water until al dente. Wash, trim and halve the beans, add them to the pasta water for about 8 minutes and cook together.

2. 2.

   Roast the pine nuts in a hot pan until golden brown, then let cool. Shake off excess basil leaves and dry. Blend the basil with the roasted pine nuts, peeled garlic clove and about 100 ml oil into a fine pesto. Grate in 2-3 EL parmesan, mix well, optionally add a splash of pasta water, and season with lemon juice, salt and pepper.

3. 3.

   Peel the apple, quarter it, remove the core, and dice the quarters small. In 2 EL hot oil, lightly brown the apple cubes in a pan. Drain on kitchen paper.

4. 4.

   Drain the pasta and beans, arrange them on plates, spoon the pesto over, sprinkle with apple cubes, shave remaining parmesan on top, and serve.