Tagliatelle with broad beans and olives

Name: tagliatelle with broad beans and olives
Total time: 20 min
Yield: 4
Ingredients: 450 gram deep frozen garden beans; 2 tablespoon olive oil; 1 Red onion in narrow segments; 1 Red pepper in strips, without seeds; 100 gram chorizo in thin slices; 50 milliliters Meat bouillon; 400 gram tagliatelle; 50 gram green olive with allspice without pit

A delicious Italian recipe for tagliatelle with broad beans and olives.

Ingredients

450 gram deep frozen garden beans
2 tablespoon olive oil
1 Red onion in narrow segments
1 Red pepper in strips, without seeds

100 gram chorizo in thin slices
50 milliliters Meat bouillon
400 gram tagliatelle
50 gram green olive with allspice without pit

Directions

Cook the broad beans for 5 minutes, drain and rinse cold water.
Heat the olive oil and fry the red onion and pepper briefly. Fry the chorizo slices.
Deglaze with the stock, add the broad beans and fry for 5 minutes.
Meanwhile, cook the tagliatelle with salt in about 8 minutes until al dente.
Drain the pasta, pour the bean mixture through and serve the dish sprinkled with possibly halved olives and parsley.