Pasta with Green Beans

Pasta con i Fagiolini

This dish is fresh and healthy. It tastes as simple as it is. It is one of my mother’s recipes and it is in my cookbook Perfectly Pasta.

Preparation time: 5 minutes

Cooking time: about 25 minutes

Serves 2–3

Ingredients:

½ pound (approximately 250 grams) fresh green beans
Water, about 12 cups (3 liters)
Salt, about 1½ tablespoons
8 tablespoons extra virgin olive oil
2 large garlic cloves, peeled and finely chopped or minced
½ pound (approximately 250 grams) orecchiette pasta
2 ounces (50 grams) Parmigiano-Reggiano (or Grana Padano) cheese (optional)

Method:

1.        Wash the green beans and remove the ends.
2.        Bring about 4 cups (1 liter) water with ½ tablespoon salt to a boil in a large pot. Add the green beans and let cook for 5 minutes. Drain the beans and cut into smaller pieces.
3.        Heat the oil in a large pan. Add the garlic and sauté. Add the green beans and let cook together for 7–8 minutes.
4.        Meanwhile, bring 8 cups (2 liters) water to a boil in a large pot. Add 1 tablespoon salt. Add the pasta and boil it, stirring often, until al dente. Drain the pasta and transfer to the pot with the green beans. Let cook all together 2–3 minutes, stirring constantly. At this point, taste the pasta and add more salt if needed.
5.        Grate the Parmigiano-Reggiano on top of each serving of pasta and serve immediately.

Notes:

·         You can use penne or other kinds of Italian pasta in place of the orecchiette.