I’m always looking for new recipes, especially ones that I can incorporate fresh veggies from the garden. My green beans are exploding on their trellis this year. They’re well over my head and I have to climb on my raised bed to pick them at the top. It’s a green bean frenzy and nothing excites me more than when a crop does so well. I also love finding creative pasta recipes and when I saw this on NYT Cooking I couldn’t wait to pick some beans and put a pot of pasta on. Anytime you saute garlic and red pepper flakes in olive oil you can’t go wrong. Melt a little butter and toss in fresh-picked green beans and pecorino cheese. I may have just started to drool. Then finish this sophisticated dish with an almond gremolata?! Sign me up! If you’re not familiar with gremolata it’s a fresh garnish made with chopped parsley, garlic, and grated lemon zest. This recipe was so good it will be a staple in my house with one recommendation, I would take to red pepper flakes down to a dash or two instead of 1/2 teaspoon. Even if you like it hot, you can always add more after the fact. And this recipe also gives you two different dishes in one. Where I enjoyed the gremolata on top, Kurt wasn’t a big fan. So guess what, you can skip that step and simply make your pasta with the beans, flavored oil, and cheesy butter sauce. My second portion (yes I couldn’t stop at one) was exactly that and I have to say I loved it that way too. So if you have some green beans and feel like pasta, try this recipe out.
For the recipe, click the button below to go to NYT Cooking. You'll need a subscription to access their recipes, but the rates are low and you can cancel anytime. For the $1.25/week, it’s well worth it. They always put out amazing creations.
