A vegetarian first course, cheap, Quick, easy and tasty. With a seasonal vegetables sometimes underestimated: the green beans. We are talking about the linguine with green beans, tomatoes and ricotta salata. To give an edge to this dish is the salted ricotta that balances the sweetness of the sauce.
Ingredients for four people:
- > 360 grams of linguine or other long pasta
- 200 grams of beans
- 15 type Piccadilly tomatoes
- two cloves of garlic
- a few leaves of fresh basil
- 8 Tablespoons extra virgin olive oil
- salt and pepper
- grated salt ricotta as required
Wash and clean the beans by removing the ends and any filaments. Boil them in salted water for 15-20 minutes depending on the size: must be crunchy. Wash the tomatoes, Clip crosswise and toss them for one minute in boiling water: This will help you peel them without problems. Remove the Peel the tomatoes and let them to pieces. Chop the garlic. Put the oil and the garlic in a pan and FRY without Browning. Add the tomatoes and cook over high heat for about five minutes, until the sauce does not shrink slightly. This dish should taste fresh.
Add the green beans and simmer the sauce over low heat for five minutes. Season with salt and pepper and add a little’ chopped Basil. Boil the pasta in salted water and drain it al dente. Stir the pasta with the sauce of tomatoes and green beans and serve sprinkled with grated salted ricotta, better if flakes, and fresh basil.
THE PAIRING: A Bardolino Chiaretto Doc is our suggestion for this summer recipe. We chose the farm Cavalchina that stands for freshness and vivacity. Enjoy it very cool.