This fall, my CSA has switched from having a pick-up every other week to a pick-up every week. I collect my share at our Wednesday farmers’ market, and I’m always tempted by the goods I see at all the other tables at the market too. What this means is that each week I bring home a big supply of fresh, beautiful vegetables and get to think up ways to use them all within the next seven days. Last week, my haul included incredibly fresh and crisp green beans and a bunch of basil, and I remembered this pasta dish from On Top of Spaghetti
. I’ve mentioned this book a few times before, and it’s one of my favorites. Once again, it delivered a great meal. Now, the interesting thing about this dish is the cut of the green beans. By frenching them, or cutting them into long, slender strips, the pieces become very tender when cooked and can be twirled on your fork with the pasta. This was the second time in my life that I french-cut some green beans by hand, and for this quantity it’s not such a daunting task. However, if I were preparing this for a crowd, or if I should decide that I need to french beans for every meal, I’m going to have to get a tool to speed up the process.
So, begin by carefully slicing green beans lengthwise into thin pieces. Then, cook them in boiling water until tender enough to twirl on a fork, and drain them, rinse with cool water, and leave them in the colander. While you bring a large pot of water to a boil for the linguine, you can make a pesto from parsley leaves, basil leaves, a garlic clove, a pinch of cayenne, and olive oil. Once the pesto is pureed, add some grated pecorino romano. Cook the linguine, and then drain it into the colander with the beans so as to re-warm the beans. Place the pasta and beans in a large serving bowl, toss with the pesto, and serve with extra grated pecorino.
This pasta dish is all about the fresh flavors of the green beans and the herbs in the pesto while the cayenne perks things up without being assertive, and the pecorino adds richness. I loved that the beans curled into the pasta on the plate and their texture was just barely firmer than the linguine. It’s a simple pasta dish and a delicious way to use fresh green beans.
. I’ve mentioned this book a few times before, and it’s one of my favorites. Once again, it delivered a great meal. Now, the interesting thing about this dish is the cut of the green beans. By frenching them, or cutting them into long, slender strips, the pieces become very tender when cooked and can be twirled on your fork with the pasta. This was the second time in my life that I french-cut some green beans by hand, and for this quantity it’s not such a daunting task. However, if I were preparing this for a crowd, or if I should decide that I need to french beans for every meal, I’m going to have to get a tool to speed up the process.So, begin by carefully slicing green beans lengthwise into thin pieces. Then, cook them in boiling water until tender enough to twirl on a fork, and drain them, rinse with cool water, and leave them in the colander. While you bring a large pot of water to a boil for the linguine, you can make a pesto from parsley leaves, basil leaves, a garlic clove, a pinch of cayenne, and olive oil. Once the pesto is pureed, add some grated pecorino romano. Cook the linguine, and then drain it into the colander with the beans so as to re-warm the beans. Place the pasta and beans in a large serving bowl, toss with the pesto, and serve with extra grated pecorino.
This pasta dish is all about the fresh flavors of the green beans and the herbs in the pesto while the cayenne perks things up without being assertive, and the pecorino adds richness. I loved that the beans curled into the pasta on the plate and their texture was just barely firmer than the linguine. It’s a simple pasta dish and a delicious way to use fresh green beans.
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