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.
So much better than an average green salad, start this meal off with Grilled Butter Lettuce with Buttermilk-Chive Dressing.
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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.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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