Broad bean pasta salad with curry-bacon marinade
easy
60 mins
60 mins
Ingredients
- 250 g short noodles (e.g. penne)
- 7-10 Tbsp Salt
- 100 g dried soft apricots
- 1 Onion
- 100 g streaky smoked bacon
- 2 TABLESPOONS Oil
- 2 TEASPOONS Curry
- 5 TABLESPOONS White wine vinegar
- 1 TEASPOON Vegetable broth (instant)
- 1-1.2 kg broad beans
- 1 collar Chives
- 7-10 Tbsp Pepper
- 150 g Fresh cream
Directions
- 1
Cook the pasta in plenty of boiling salted water according to the instructions on the packet. Quench, drain. Quarter the apricots.
- 2
For the marinade, peel the onion. Finely dice onion and bacon. Heat the oil in a frying pan. Fry the bacon until crispy. Fry the onion cubes briefly. Sprinkle with curry and sauté briefly. 1⁄4 l Stir in water, vinegar and stock.
- 3
Fold in the pasta and apricots and leave to cool.
- 4
Hull the beans. Wash the beans and cook them covered in boiling salted water for about 20 minutes. Quench and let them drip off. Press the beans out of their skin. Wash chives, shake dry and cut into small rolls.
- 5
Add beans and chives to the noodles. Season everything with salt and pepper. Loosely fold in crème fraîche and let the salad stand for about 1 hour.
Nutrition Facts
680 kcal
70 g
34 g
20 g
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