Risoni with three kinds of beans

Name: Risoni with three kinds of beans
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper; 350 g Pasta (e.g. risoni); 1 can(s) (425 ml) white and borlotti beans; 150 g green beans; 1 (approx. 100 g) small leek; 1 Garlic clove; 2 TABLESPOONS Olive oil; 1/4 l dry white wine; 1/2 bunch/pot of flat parsley; 7-10 Tbsp grated rind of 1/2 organic lemon; 50 g Parmesan (piece)

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper
350 g Pasta (e.g. risoni)
1 can(s) (425 ml) white and borlotti beans
150 g green beans
1 (approx. 100 g) small leek
1 Garlic clove
2 TABLESPOONS Olive oil
1/4 l dry white wine
1/2 bunch/pot of flat parsley
7-10 Tbsp grated rind of 1/2 organic lemon
50 g Parmesan (piece)

Directions

1
Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Cook the pasta until al dente according to the package instructions. Drain, collecting approx. 50 ml pasta water. Quench noodles briefly with cold water and let them drip off.
2
Rinse white and borlotti beans in a sieve with cold water and drain. Clean, wash and halve the green beans. Cook in boiling salted water for about 8 minutes. Drain, rinse cold and let drain.
3
Clean the leek, cut lengthwise and wash. Cut into thin rings. Peel and chop garlic.
4
Heat the oil in a pot. Sauté the leek and garlic over medium heat. Add white and borlotti beans. Steam for about 2 minutes. Deglaze with wine, bring to the boil and simmer for approx. 10 minutes until the liquid is almost boiled away.
5
Wash the parsley, shake dry. Chop leaves finely. Stir the pasta, green beans and lemon zest into the leek. Add pasta water. Heat everything while stirring. Grate the parmesan finely.
6
Mix into the noodles.