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Ingredients (4 servings)
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400 g Ramen Nudeln
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250 g Cherrytomaten
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1 Stk. Käferbohnen
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1 Stk. Mascarpone
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100 g Emmentaler gerieben
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Olivenöl
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Salz, Pfeffer, italienische Kräuter
Preparation
- Cook the ramen noodles in plenty of salted water until al dente, saving a small cup of pasta water before draining.
- Meanwhile, wash and halve the cherry tomatoes, and rinse and drain the scarlet runner beans in a sieve.
- Heat some olive oil in a large pan, briefly sauté the cherry tomatoes until soft, then add the beans and warm them through.
- Stir in the mascarpone and the reserved pasta water to create a creamy sauce, and season generously with salt, pepper, and herbs.
- Toss the drained noodles with the sauce and sprinkle with grated Emmental cheese before serving.
