Spaghettini met basilicum-boontjesragoût

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1 ui
1 teentje knoflook
1 rode en 1 groene paprika
2 Mozzarellakaasjes
300 gr spaghettini
1 eetlepel olijfolie
1 pak gezeefde tomaten (400 ml)
300 gr haricots verts (vers of diepvries)
2 eetlepels groene pesto
1 bouillontablet voor pasta
versgemalen peper
de blaadjes van 3 takjes basilicum

Snipper de ui en de knoflook.
Snijd het vruchtvlees van de paprika's in stukjes.
Snijd de Mozzarellakaasjes in blokjes van ± 1 x 1 cm.
Kook de spaghettini volgens de aanwijzingen op de verpakking beetgaar en laat
uitlekken.
Verhit de olie en fruit hierin de ui in ± 5 minuten goudgeel en
glazig.
Bak de knoflook en de paprika ± 5 minuten mee.
Schenk de gezeefde tomaten bij de groente en laat de saus 5 minuten zachtjes
koken.
Voeg de haricots verts, de pesto, 2 1/2 dl kokend water en het bouillontablet
toe en kook de bonen in ± 7 minuten beetgaar.
Schep de uitgelekte pasta en de Mozzarella door de saus en bestrooi met flink
wat versgemalen peper.
Snijd de basilicumblaadjes in stukjes en strooi die op het laatste moment over
de ragoût.