Ribbon Noodles with Beetle Beans

For the ribbon noodles with beetle beans, first soak the beetle beans overnight.

The next day, pour off the water and cover the beetle beans with about 500 ml of fresh water. Add marjoram, bring to a boil and cook until tender. This will take about 1 to 1 1/2 hours. Then add another 500 ml of water and salt. Cook the tagliatelle in it until al dente.

In the meantime, prepare the remaining ingredients. Peel the onions and cut them into rings. Peel the garlic as well and chop finely. Coarsely chop the pumpkin seeds.

Heat the pumpkin seed oil slightly (must not get too hot!) and sauté the onions until translucent. Add the garlic. Salt and pepper. Deglaze with the wine. After a few minutes, stir in the whipped cream.

Strain the noodles and beetle beans and mix with the sauce. Sprinkle ribbon noodles with beetle beans with the chopped pumpkin seeds and serve.

Preparation Tip:

The ribbon noodles with beetle beans can also be served as a side dish with meat.

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