I've been really
lazy at cooking lately. I think it's this time of the year that I
start feeling pressure like I should be doing loads of things for
Christmas, but am also very tired from work. Therefore the cooking
has suffered a bit and there have been ready meals, eating out and
easy solutions. I really want to shape up now, as I want to post more
in November and not be all quiet. I also don't constantly want to
come back here just for moaning. There is something positive as well:
it's the weekend! I hope you'll all have a great time!
I made this
weekday pasta surprisingly with runner beans, not really my standard
vegetable. They were nice and earthy in this and tasted just great
with the sweet roasted vine tomatoes and the garlic. I can really
recommend this as an easy weekday pasta that's still something a bit
more special and really comforting.
Pappardelle with runner beans and
roasted vine tomatoes
Ingredients
300 g runner beans
270 g cherry vine
tomatoes
2 garlic cloves
Olive oil
50 ml dry white
wine
Fresh basil leaves
Sea salt to taste
Ground black
pepper to taste
Pappardelle pasta
Grated vegetarian
parmesan
Method
Trim the runner
beans and cut at an angle into small pieces. Steam the beans until
they are almost tender. They will be finished later in the pan.
Put the tomatoes
and sliced garlic into a baking dish, sprinkle with olive oil and
roast them in the oven.
Combine the beans
and tomatoes in a pan, followed by the wine. Cook for a while and season.
Cook the pasta
until al dente, mix with the vegetables and serve with the grated
cheese and maybe some lambs lettuce on the side.
Enjoy!
I
want to share this recipe with this month's Eat Your Greens
event hosted by Shaheen from
Allotment 2 Kitchen.
Your VegHog
