Pasta salad with borlotti beans

Recipe for pasta salad with borlotti beans

Preparation and cooking

• - Begin with beans.
  Put beans in a saucepan and cover with cold water.
  Bring to the boil over a medium-high heat.
  Boil till their interior is soft but their skin firm, about 15 minutes.
  Drain very well and put apart.
• - Prepare other ingredients.
  Slice grilled vegetables and pickled gherkins in a large bowl.
  Add fresh chives and tomatoes.
  Peel eggs and separate their yolk from the white.
  Whites must be chopped finely while yolks must be mashed with a fork.
  Then add all to the bowl.
  Begin seasoning with olive oil and salt.
  You can also use some powdered chilli, if you like.
  Prepare this mixture an hour before cooking pasta if you have time.
  Chill it.
• - Cook pasta and combine it with the other ingredients.
  Cook pasta al dente stage in abundant salted water.
  Drain pasta and run under cold water in order to stop cooking.
  Drain it again very well.

Just before serving

• - Add pasta to the bowl too.
  Season to taste with salt and remaining oil and stir gently.
• - Your pasta salad is ready!

Note

Tips

• - You can use frozen borlotti beans too.
• - You have to eat this dish in the same day but you can prepare it some hours ahead to let all ingredients flavor.
• - You can add other ingredients such as capers or artichokes in oil ... but this addition increases nutrition facts.

Menu planning

• - You can prepare this pasta salad with beans for your family (modify the doses if necessary as I recommend below) or for a special occasion.

Healthy eating

• - It isn't easy to prepare a tasty but healthy pasta salad. If you add everything you want you can have a high-calorie dish. In this case the nutrition facts of pasta salad with borlotti beans aren't very high. I created it for a complete menu with many other courses.
  If you like it and want to prepare with the same calories use these doses per head: 50g (1 3/4 ounce) pasta, a handful of beans, 2 quail eggs (or half an egg), a very big ripe tomato (it seems to have a fuller plate if there are a lot of vegetables ... good trick, isn't it?), a pickled gherkin, a strip of pepper in oil, some little mushrooms in oil, 1 teaspoon olive oil and a lot of aromatic herbs. To complete your menu choose only seasonal fresh fruit. Are you still hungry? crunch seasonal raw vegetables such as carrots, celery, bell peppers.

Loretta

What's the right wine ?

My husband and I suggest you to pair a rosé or white wine wine such as Corvo rosa or Corvo bianco (both wines of Sicily - Italy).