Aromatic green bean pasta salad with garlic and lemon

Step 1/3

• 200 g green beans
• 200 g pasta
• salt

• pot (large)
• cutting board
• knife
• slotted spoon
• colander

Bring a large pot of heavily salted water to a boil. Meanwhile, trim the ends off green beans and cut into bite-size pieces as desired. Cook pasta al dente in the pot. Add green beans in approx. 3–4 min. before al dente and cook until crisp tender. Then, drain everything together.

Step 2/3

• 125 g jarred roasted bell peppers
• 2½ cloves garlic
• ½ lemon
• 25 g pine nuts
• 3 tbsp olive oil
• ½ tsp chili flakes

• fine grater
• citrus press
• frying pan (large)
• cooking spoon

Drain roasted bell peppers and cut into strips. Peel garlic and cut into thin slices. Grate and juice lemon. Toast pine nuts in a large pan until golden brown and remove. Heat olive oil in the same pan, add garlic, chili flakes, and lemon zest to sauté briefly until fragrant. Add bell pepper strips, beans, and pasta. Mix gently until everything is evenly coated with the aromatic oil.

Step 3/3

• 7½ g parsley
• 7½ g dill
• 1 tbsp white balsamic vinegar
• 62½ g Mozzarella
• pepper

• platter

Roughly chop parsley and dill. Add them to the pasta mix along with toasted pine nuts, lemon juice, and balsamic vinegar. Mix gently once more and season generously with salt and pepper. Arrange on a serving platter, tear mozzarella into pieces, and scatter over the salad right before serving. Garnish with more chili flakes, lemon zest, and herbs. Serve lukewarm.

Enjoy your meal!