Linguine con fagiolini pinti

Typically summerly ... even if our summer has finished ... yet I felt like posting this recipe I got from my mother. The english name would be "Linguine with string beans", which sounds so boring that I prefer to use the italian name all the time. The original recipe calls for two hard-to-find ingredients: cacioricotta and the fagiolini pinti. The former is a kind of salty mature feta and the latter is a purplish thin string bean variety. Well ... if you find them, perfect. If you don't use the suggested replacement. Taste won't be as good, but still very good!

Serves: 4 as main course
FlexiPoints: 7

Suggested wines: Again ... I dare suggest a rose here!!

Ingredients:
- 400g linguine pasta
- 500g "pinti" or normal string beans
- 1.5g tomato juice (passata)
- 1 shallot
- 16 basil leaves
- 6 tbsp grated cacioricotta or Turkish feta cheese
- Salt and oilive oil as needed

How-to:
1. Clean the string beans and trim them.
2. Stir fry them with a bit oil in a hot deep pan for 3’.
3. Add the tomato juice, the shallot and 6 basil leaves. Season with salt. Let simmer for about 15’ stirring occasionally.
4. Boil the pasta separately. Put the sauce and the pasta in a big bowl. Add the cheese and the remaining basil. Mix well until the cheese is uniformly distributed and serve.