(Pasta salad with Borlotti beans - Our recipes)

Time: preparation: 30 minutes ........ cooking: 30 minutes ........ refrigeration: 2 hours 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 easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

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 other ingredients. Slice the grilled vegetables and pickled gherkins in a large bowl. Add the dried 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 ....

What's the right wine?
We suggest a white Italian wine: Isonzo Riesling Renano (from Friuli).

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".