Pasta with balsamic and garden beans

Name: pasta with balsamic and garden beans
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 300 g fusilli; 300 g frozen fine broad beans; 500 g boiled beetroot; 1 el balsamic vinegar; 15 g fresh parsley; 95 g chilled pesto; 125 g Mozzarella

Just try: fusilli with beetroot and broad beans. Mixed with balsamic vinegar, parsley and pesto spread and topped with mozzarella.

Ingredients

300 g fusilli
300 g frozen fine broad beans
500 g boiled beetroot
1 el balsamic vinegar

15 g fresh parsley
95 g chilled pesto
125 g Mozzarella

Directions

Cook the fusilli al dente according to the instructions on the package. Add the broad beans for the last 5 minutes.
In the meantime, cut the beetroot into cubes of 1 cm and mix with the balsamic vinegar. Let alone until use. Slice the parsley.
Drain the fusilli and broad beans. Mix with the pesto and beetroot in a bowl. Season with pepper and salt.
Tear the mozzarella into pieces and garnish with the parsley.