Broad bean pasta salad with apricots and curry-bacon marinade

Name: Broad bean pasta salad with apricots and curry-bacon marinade
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 250 g Penne rigate pasta; 7-10 Tbsp Salt; 200 g dried soft apricots; 1 medium onion; 100–125 g streaky smoked bacon; 2-3 TABLESPOONS Oil; 1 TABLESPOON Curry Powder; 1/4 l Vegetable broth; 5 TABLESPOONS Essig White Balsamic; 7-10 Tbsp Pepper; 1-1.2 kg Broad beans/ broad beans (split approx. 500 g); 1 collar Chives; 150 g Fresh cream

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

250 g Penne rigate pasta
7-10 Tbsp Salt
200 g dried soft apricots
1 medium onion
100–125 g streaky smoked bacon
2-3 TABLESPOONS Oil
1 TABLESPOON Curry Powder
1/4 l Vegetable broth
5 TABLESPOONS Essig White Balsamic
7-10 Tbsp Pepper
1-1.2 kg Broad beans/ broad beans (split approx. 500 g)
1 collar Chives
150 g Fresh cream

Directions

1
Cook the pasta in plenty of boiling salted water according to the instructions on the packet, rinse briefly in cold water and drain
2
Quarter the apricots. Peel and finely chop the onion. Dice bacon finely as well. Heat the oil in a pan and leave the bacon crisp. Stir in onion and curry, fry briefly, add stock and vinegar. Mix the noodles and apricot cubes with the hot curry-bacon marinade, season with salt and pepper. Cool down and leave to stand for about 1 hour
3
Peel, wash and drain the beans. Cook the beans in boiling salted water for 8-10 minutes. Rinse under cold water and drain. Squeeze the bean seeds out of the skin. Wash the chives, shake dry and cut into fine rolls
4
Mix the beans and chives into the salad, except for a little bit for sprinkling. Season to taste with salt and pepper. Finally, fold in the crème fraîche only slightly. Arrange the salad in a large bowl. Sprinkle with remaining chives
5
Waiting time approx. 15 minutes