- 500 grams Broad bean (frozen)
- 400 grams Tagliatelle
- 400 grams cherry tomato
- 2 Shallots
- 1 Garlic clove
- 3 tablespoons Olive oil
- 100 milliliters dry White wine
- 2 tablespoons freshly chopped Thyme
- freshly ground Pepper
Thaw the beans. Cook the tagliatelle in boiling salted water until al dente.
Rinse and halve the tomatoes. Peel the shallots and garlic, chop finely and fry in hot oil both. Add beans and deglaze with the white wine. Simmer about 5 minutes. Add tomatoes and thyme and simmer 1-2 minutes. Season with salt and pepper and toss with the drained tagiatelle. Serve in bowls.