Servings: two to three.
Green beans, cooked until crisp-tender, are the star of this show. If you don’t have some growing in your own garden, this dish is worth a quick stop at the farmers’ market. The pasta’s cooking water melts the cheese and turns it into a rich sauce that coats the beans and pulls everything together. If you can’t find pancetta, substitute bacon.
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So much better than an average green salad, start this meal off with Grilled Butter Lettuce with Buttermilk-Chive Dressing.
What a great way to use green beans from the garden! And so quick and easy too. The next time, I think I will add more green beans than the recipe calls for--maybe up to 1/4 lb more.
We really like this almost 1 pot dish. Simple yet so tasty.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
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