ingredients

250 g pasta butterflies
50 150 g of feta
100 g extra-fine green beans
1 zucchini (150 g)
40 g pine nuts
1 beautiful bouquet of basil
2 tbsp. to s. of lemon
3 tbsp. to s. olive oil

Steps

Step 1

Split the beans into 2. Slice the zucchini into long, thin strips. Keep the basil leaves whole, chisel the stems very thin. Blend the pine nuts over medium-low heat in a fat-free pan.

2ND STEP

15 min before serving, heat a saucepan of salt water. Cook the pasta for the time indicated to obtain al dente: cooked but firm under the tooth. 3 min before the end of cooking, add the beans. 2 min later add zucchini strips and basil stems.

STEP 3

Drain while collecting 1 dl of cooking water in the pan. Put on very low heat with 50 g feta cheese, lemon, oil, pepper from the grinder. Alternate quickly in a bowl thin layers of pasta, beans, zucchini, raw basil leaves, 150 g of feta cheese in small pieces, pine nuts, start again. Beat the sauce in the pan to dissolve the feta cheese, spread it very hot on the hot dish with a spoon. Taste hot.