Creamy pasta and bean salad

Ingredients:

• 240 g of shell pasta
• 1/3 cup mayonnaise
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 3 tbsp sour cream
• 1.5 tbsp freshly squeezed lemon juice
• 1 cup trimmed and diced green beans
• 1 cup canned chickpeas, rinsed
• 1 cup canned kidney beans, rinsed
• 1/4 cup chopped shallots

Preparation:

1. In a large saucepan, bring salted water to a boil.
2. In a large bowl, combine mayonnaise, basil, parsley, sour cream, lemon juice, 0.5 teaspoon salt and a little black pepper.
3. Cook the green beans in boiling water until crisp-tender, 3-4 minutes. Drain the beans with a slotted spoon in a colander and place under cold running water to stop cooking. Add the beans to the bowl with the dressing.
4. Place the pasta in boiling water and cook according to package directions. Drain and rinse the pasta under cold water to cool; place in a bowl with the beans.
5. Add the chickpeas, beans, and shallots to the bowl with the remaining ingredients and stir. Season with salt and pepper to taste and stir. The pasta salad is best served immediately.