Pasta salad with broad beans

Name: pasta salad with broad beans
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g farfalle pasta, bag 500 g; 2 vegetable stock tablets; 1 business suit fine green beans 300 g, frozen; 1 fennel bulb; 1 tray basil 15 g; 1 tray chives 25 g; 1 tray flat leaf parsley 20 g; 1 toe garlic finely chopped; 6 el olive oil; 1 bulb buffalo mozzarella (125 g), in cubes; tray pistachios (a 95 g), coarsely chopped

A tasty Italian recipe. The main course contains the following ingredients: farfalle (pasta, bag 500 g), vegetable stock tablets, fine broad beans (300 g, frozen), fennel bulb, basil (15 g), chives (25 g), flat parsley (20 g), garlic ( finely chopped), olive oil, buffalo mozzarella ((125 g), diced), pistachio nuts ((a 95 g) and coarsely chopped).

Ingredients

Directions

Cook the pasta al dente in water with the bouillon tablets according to the instructions on the package. Put in a colander, rinse cold under running water and let it drain.
Meanwhile, cook the green beans in 5 minutes until done. Rinse them cold under running water and let them drain. Cut the underside of the fennel bulb and cut the fennel into thin slices. Keep it green.
Slice the fennel green, basil, chives and parsley. Mix with the garlic and oil. Season generously with salt and pepper.
Mix the pasta with the fennel, broad beans, herb salsa and mozzarella. Sprinkle before serving with the pistachio nuts.