Pasta salad with cheese and broad beans

Name: pasta salad with cheese and broad beans
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 300 g rigatoni pasta; 1 business suit fine broad beans 300 g, frozen; 1 little pot marinated artichoke hearts 190 g; 2 Red onions in parts; 1 el sugar; 1 el White wine vinegar; little pot olives sun ripened (a 180 g); 1 bag bunch onion (3 pieces), in slanted rings; 150 g goat cheese natural 58 (Bettine Blanc)

A nice Mediterranean recipe. The vegetarian main course contains the following ingredients: rigatoni (pasta), fine broad beans (300 g, frozen), marinated artichoke hearts (190 g), red onions (in parts), sugar, white wine vinegar, olives (sun-ripened Taggia (a 180 g)) , spring onions ((3 pieces), in slanted rings) and goat cheese (natural 58 (Bettine Blanc)).

Ingredients

Directions

Cook the pasta al dente. Drain and let cool. Cook the green beans for 6 minutes in water without salt. Rinse cold under running water. Remove the light green membranes from the beans (double caps).
Let the artichoke hearts drain and collect the oil. Halve them. Heat 2 tbsp of the oil in a frying pan and add the onion and sugar. Bake in 8 minutes and let cool. Mix the rest of the oil with the vinegar. Add pepper and salt.
Mix the pasta with the beans, artichoke hearts, onion, dressing, olives and spring onions. Crumble the goat cheese over it.