Bean and Herb Pasta

Name: Bean and Herb Pasta
Yield: Serves 4
Ingredients: salt and pepper; 100 g Parmesan or vegetarian alternative, grated; 2 handfuls of mixed herbs (e.g. parsley, mint, chervil, tarragon, chives, dill), chopped; 400 g long pasta (e.g. spaghetti, linguine, tagliatelle – or whatever you have); zest and juice of 1 lemon, to taste; 2 garlic cloves, finely chopped, grated or crushed; 4 tbsp extra virgin olive oil; 400 g green beans, prepared, blanched until just tender, then refreshed in cold water – if using sugar snaps, just throw them in raw

Preparation info

Serves
4

Difficulty
Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

This is a really fresh, summery dish, with crunch from the beans and tanginess from the lemon and Parmesan. You can use any green bean (runner, French, finely sliced flat beans, double podded broad beans, even sugar snap peas).

Ingredients

400 g long pasta (e.g. spaghetti, linguine, tagliatelle – or whatever you have)
400 g

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Method

Add the pasta to a large pan of salted boiling water and cook according to the packet instructions. When you drain it, reserve a couple of ladlefuls of the cooking water.

Meanwhile, heat the oil in a large frying pan. Add the beans, garlic, lemon zest and juice and gently warm for 1 minute (keep an eye on the garlic so it doesn’t burn). Remove from the heat.

Add the pasta to the