Lukewarm noodle salad with beans and spinach

Name: Lukewarm noodle salad with beans and spinach
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 800 g green beans; 7-10 Tbsp salt, pepper, nutmeg; 300 g young spinach; 1 Organic Lemon; 500 g short noodles; 7-10 Tbsp (e.g. Rigatoni); 100 g Parmesan (piece); 2 TABLESPOONS Olive oil

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

800 g green beans
7-10 Tbsp salt, pepper, nutmeg
300 g young spinach
1 Organic Lemon
500 g short noodles
7-10 Tbsp (e.g. Rigatoni)
100 g Parmesan (piece)
2 TABLESPOONS Olive oil

Directions

1
Clean, wash and halve the beans. Cover and cook in little boiling salted water for about 8 minutes. Bring 5-6 l salted water (1 teaspoon salt per litre) to the boil. Sort the spinach, wash and drain well.
2
Wash the lemon hot, dry and grate the peel thinly. Halve lemon and squeeze juice.
3
Cook the pasta in boiling salted water according to the instructions on the packet. Grate cheese. Drain beans, rinse with cold water and drain well. Mix beans, spinach, lemon peel, oil and cheese. Season to taste with salt, pepper, nutmeg and lemon juice.
4
Drain the pasta and put it back into the pot. Fold in the vegetable mixture and serve. The salad tastes cold, by the way.