(Pasta salad with Borlotti beans - Our recipes)

Pasta salad with borlotti beans - the image shows short pasta (penne) dressed with borlotti beans, grilled vegetables in oil, hard-boiled eggs, quartered and oil

250 g (8 1/2 oz) shelled fresh Borlotti beans (frozen too)
4 ripe tomatoes, peeled and chopped
5 hard-boiled eggs
8 pickled gherkins
300 g (10 1/2 oz) grilled vegetables in oil (peppers, Italian squashes, aubergines)
Extra virgin olive oil
4 tablespoons dried chives
2 teaspoons dried marjoram
2 teaspoons dried parsley
400 g (14 oz) dried short pasta
Salt

Time:
preparation: 30 minutes plus chilling time
cooking: 30 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: 379 (kCal) 19 % GDA - 1584 (kJ)
Protein: 14.4 (g) 28 % GDA
Total fat: 14.4 (g) 20 % GDA
Total carbohydrate: 50.8 (g) 19 % GDA
Sugars: 5.4 (g) 6 % GDA

Put beans in a saucepan and cover with cold water; bring to the boil over a medium-high heat. Boil for about 15 minutes till the interior is soft but the skin firm.
Cook pasta in abundant salted water.
Meanwhile prepare all the other ingredients. Slice the grilled vegetables and pickled gherkins in a large bowl. Add the dried aromatic herbs and tomatoes. Peel the eggshell away from the white and separate the yolk from the white. The whites must be chopped finely while the 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.
Drain the pasta and run under cold water in order to stop cooking; add to the mixture. Season with salt and oil and stir gently. Chill until serving for at last 2 hours but bring back to room temperature before serving.

Note

- You have to eat this dish in the same day you've prepared it if you want to enjoy it completely.
- You can add other ingredients such as capers or artichokes in oil ...