Whole wheat pasta with green beans, cherry tomatoes and ricotta salata

Ingredients

For 1 serving

• Whole wheat pasta80 g
• Green beans150 g
• Cherry tomatoes100 g
• Ricotta salata20 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten, lactose,

In season: June – August

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils.
2. Meanwhile wash the green beans, top and tail them and cut into roughly 3 cm pieces; wash the cherry tomatoes and halve them.
3. Add the wholemeal pasta and cook for the time on the packet, usually 10–12 minutes; add the green beans for the last 7 minutes so they cook until tender but still firm.
4. Meanwhile heat the olive oil in a frying pan over medium heat with the crushed garlic clove for a minute, until it sizzles; add the tomatoes and sauté for 3 minutes, until they start to soften; remove the garlic.
5. Drain the pasta and beans, keeping a small ladle of the cooking water, and toss with the tomatoes for a minute, loosening if needed.
6. Serve with the ricotta salata grated into flakes on top.