Pasta with beans and pesto

Name: Pasta with beans and pesto
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 100 g colourful ribbon noodles (e.g. also black, with squid ink); 7-10 Tbsp Salt; 100 g frozen princess beans; 100 g Italian white beans (canned); 3 Stem(s) Thyme; 20 g Bacon; 1-2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice; 50 g Pesto (from the glass); 7-10 Tbsp Lemon

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

100 g colourful ribbon noodles (e.g. also black, with squid ink)
7-10 Tbsp Salt
100 g frozen princess beans
100 g Italian white beans (canned)
3 Stem(s) Thyme
20 g Bacon
1-2 TABLESPOONS Oil
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice
50 g Pesto (from the glass)
7-10 Tbsp Lemon

Directions

1
Cook the pasta in boiling salted water for about 8 minutes. Then drain. In the meantime, place frozen beans in 125 ml boiling water. Bring to the boil covered and cook for 4-5 minutes, drain. Rinse and drain the white beans. Wash and chop the thyme. Cut bacon slices in half.
2
Heat oil in a pan. Fry the bacon briefly. Add beans and noodles and toss. Fold in thyme. Season with salt, pepper and a few drops of lemon juice. Garnish with pesto and lemon wedge