Capelli d’angelo with beans
2 florets dried tarragon
1 teaspoon dill
4 tablespoons extra virgin olive oil
Grate the cheese and cover with the wine.
Put all herbs and let them soak.
Remove the tips of the green beans, cut them into 2 or 3 pieces and plunge into boiling
water (not to exceed the amount of liquid). After 8-9 minutes add the pasta, cook for 3
Drain pasta and beans and mix immediately with cheese, stirring well.
If necessary, add a few tablespoons of the cooking water to mix it all better.
Season with salt and pepper, drizzle with olive oil and serve immediately.