250g young green beans
1 ml salt
1 small or ½ medium red pepper, seeded and diced
50g La Campania Pecorino Cheese, shaved into curls or coarsely grated (125 ml)
50 ml Mascarpone cheese or Clover sour cream
15 ml basil pesto
Good pinch salt
Freshly ground black pepper
Trim the beans and bring about 1 liter water and the salt to the boil.
Add the beans and bring to boil.
Cook uncovered for a few minutes until crisp-tender and still bright green.
Drain and rinse in cold water.
Toss the beans with the red pepper and cheese and spoon onto a serving platter.
Cover and refrigerate until ready to serve.
Combine the ingredients for the dressing and drizzle it over the salad ingredients just before serving.
Finish with black pepper.
CLOVER INGREDIENTS USED IN THIS RECIPE