Pasta Bean Salad
- 400 grams Pasta shell (conchiglie)
- 100 grams green Beans (blanched or canned)
- 3 scallions
- 3 carrots
- 100 grams cooked Borlotti bean
- 2 Tbsps Caper
- 3 stalks Celery
- 1 Tbsp scallions
- 2 Tbsps chopped Basil
- 2 garlic cloves (finely chopped)
- 300 grams Cherry tomatoes
- olive oil (cold-pressed)
- 1 lemon (juice)
Peel the carrots, cut into quarters lengthwise and cut into thin slices. Rinse the celery and cut into thin slices. Rinse the capers with cold water. Rinse, trim and chop the scallions. Cut the green beans into small pieces. Drain borlotti beans. Rinse cherry tomatoes and cut into quarters.
Heat 2 tablespoons of oil and sauté carrots, celery, garlic and scallion over medium heat for about 1-2 minutes. Let cool down.
In the meantime, cook the pasta until al dente and drain. Mix with the cooled pan of cooked vegetables and mix in the green beans, borlotti beans, capers, chives, basil, tomatoes, 3 tablespoons oil, lemon juice, and season with salt and pepper. Add 1-2 tablespoons of oil to taste and season with salt and pepper. Serve with basil as garnish.