Thin green beans are crispier and more tender than regular, and look so pretty and taste delicious in this pasta. Olive oil and fresh herbs finish the dish and add to the overall lightness of the pasta. It also pairs especially well with a beujolais or sauvignon blanc.
Green Bean Penne
1 pound penne pasta
3/4 pound thin french green beans, fresh or frozen, cut in half, ends trimmed
salt
1 teaspoon red pepper flakes
1/4 cup flat-leaf parsley, chopped
5 cloves garlic, finely chopped
3 tablespoons extra-virgin olive oil, plus extra for drizzling
1 cup pecorino romano cheese, shredded
Cook pasta until al dente.
Saute garlic, about 1/2 of the parsley, and red pepper flake in olive oil until the garlic is tender. Take care not to burn the garlic, otherwise the dish will taste bitter. Then, add green beans, saute for 2-5 minutes or until beans are to desired tenderness. I prefer mine slightly al dente. Next, season beans with salt. Add pasta and remaining parsley, toss. Plate individual portions with shredded romano cheese and fresh drizzled olive oil.
Serves approximately 5.
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