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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This recipe was surprisingly delicious and extremely easy to make. The perfect recipe that makes you look good in a snap!
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.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?