Beans and pasta, not really something I would put together in a dish.. But the green beans where on sale and I didn’t want to make ANOTHER rice/noodle dish, I already have to many of those.. So, pasta seemed like a plan 😛
I made this as a salade a few weeks ago when it was actually quite warm and I didn’t feel like cooking a real hot meal. I cooked the pasta and veggies in the morning while I was making breakfast (I don’t like the smell of pasta on an empt stomach….) and the only thing I had to do later was reheat the beans for a few minutes and build the whole thing. Amounts are set for lunch, but of course, always room to increase for a dinner.
It was actually really nice. Blogging has been good for my innovative skills, I keep trying to find new ways to prepare veggies I would normally make the same way over and over.
- 125 gr. green beans (fresh or frozen)
- 50 gr. of uncooked pasta
- 50 gr. of mozzarella
- 1 tablespoon of green pesto
Cook pasta according to the directions on the package, I wouldn’t go for a dente if you’re eating it cold, I think the pasta gets a little tough to eat then. Clean the beans if you’re using fresh ones and cook them for about 8 minutes, they still need to have a bite! If you’re saving this meal for later, add a little bit of oil to the pasta before cooling it, otherwise it just turnes into one big lump of pasta.
When you’re ready for lunch/dinner, start building you meal. In a bowl (or pan) mix the pasta with the pesto and make sure the pasta is covered with the pesto. After that, add the mozzarella and give it a good stir. Add the beans and mix everything together, when you use warm beans the cheese will start to melt a bit and cover everything…
Add some spices to your taste, I used pepper, salt, garlic and oregano.. But you can add some basil or something as well. I ended up adding some sambal, but I was in the mood for spicy as well, and face it, mozzarella, beans and pasta aren’t really spicy food 😛