Pasta e fagioli with green beans and chanterelles

Name: Pasta e fagioli with green beans and chanterelles
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g green beans; 7-10 Tbsp Salt; 300 g Chanterelles; 2 Onions; 10 Stem(s) Thyme; 8 discs (10 g each) Bacon; 5-6 Tbsp Olive oil; 300 g Noodles (e.g. penne); 7-10 Tbsp Pepper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g green beans
7-10 Tbsp Salt
300 g Chanterelles
2 Onions
10 Stem(s) Thyme
8 discs (10 g each) Bacon
5-6 Tbsp Olive oil
300 g Noodles (e.g. penne)
7-10 Tbsp Pepper

Directions

1
Clean, wash and cut the beans into pieces. Put the beans into boiling salted water and cook for about 18 minutes. In the meantime clean, wash and drain the chanterelles well. Peel and finely chop the onions.
2
Wash the thyme, shake dry, put some stems aside. Pluck the remaining leaves from the stems. Leave bacon in a pan until crispy, remove from the pan. Add oil to the pan, heat up, add chanterelles and fry well while turning, add onions and fry briefly while turning.
3
Add thyme. Meanwhile, prepare the pasta in boiling salted water according to the instructions on the packet. Break the bacon. Remove 150 ml pasta water. Drain noodles, quench and drain. Pour beans into a sieve and drain.
4
Deglaze the chanterelles with pasta water, bring to the boil briefly and place in the pasta pot. Add beans, noodles and bacon, heat up briefly. Season to taste with salt and pepper. Arrange on plates garnished with thyme.