String bean and arugula pasta

String beans in November?! I couldn't believe it when we were making this dish just a few weeks ago. We even ordered green beans in our CSA last week so I guess they're still going strong while it's still warm. Green beans are one of the few vegetables that Patrick says he can "tolerate" so I try to get them every few weeks from the CSA. However this lends itself to overuse of said vegetable. With that in mind I set off to browsing the Internet with hopes of finding a delicious new recipe for green beans. And I did exactly that with this string bean and arugula pasta! Patrick and I both commented that it far exceeded expectations and we will definitely be making this again.

String Bean and Arugula Pasta from Martha Stewart
   Serves 8 - we cut in half
4 oz green beans, trimmed
4 oz yellow wax beans, trimmed (we used all wax beans)
1 lb curved, dried pasta, such as orecchiette or other medium curved shapes
1/2 tsp finely grated lemon zest
1/4 c fresh lemon juice (from about 2 lemons)
Salt and pepper
1/2 c extra-virgin olive oil
1/4 c pine nuts, toasted and coarsely chopped (substituted with sliced almonds)
1 1/2 oz Parmesan cheese, shredded
1 1/2 c baby arugula

   Prepare an ice-water bath. Cook green and wax beans in a large pot of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer beans to ice-water bath until cool, reserving water in pot. Drain beans, and cut into 2-inch-long pieces.
   Add pasta to the reserved boiling water, and cook until al dente. Drain and spread on a rimmed baking sheet. Refrigerate for 10 minutes. Transfer chilled pasta to a large serving dish.
   Whisk lemon zest and juice and 3/4 teaspoon salt. Season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Drizzle over pasta, and toss until well coated.
   Add beans, pine nuts, and grated Parmesan. Toss until evenly distributed. Just before serving, fold in arugula, and top with shaved Parmesan.

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