Serve as a first course. This recipe serves 4 and is ready in 15 minutes.
Chop the scallops into small squares (about half a centimeter on each side), cut the cherry tomatoes in half, the green beans into cubes and the basil into thin strips (julienne).
Then finely mince the shallot and brown in the pot with olive oil. Add the scallops, a dash of white wine, salt and pepper. Finally, add the green beans, tomatoes and Garganelli pasta.
Sauté everything together and add boiling vegetable broth at the end. Cover the pot and cook for 8 minutes, starting from when the pot whistles.