Tuesday, May 3, 2011

May Pasta of the Month - Spring Green Bean Penne

I'm taking a bit of a "Spring Break" from the chocolate recipes.  I hope you don't mind..    Woman don't live by chocolate alone,......or do they?  Today will be a monthly pasta post!  

Over the weekend we started the major yard cleanup.  We have over an acre and thankfully not all of it is landscaped.  Living in the high desert region near the Sierra mountain range we have plenty of sage brush, bitter brush, and before this weekend, more than enough weeds!  Why don't my flowers grow as fast as these weeds?

Yellow yarrow with purple salvia

A field of daisies transplanted from over 20 years ago!

I also divided  and replanted some yarrow,  Shasta daisies,  planted spinach,  lettuce and more potatoes. 

All this farmer work made me hungry for a simple Spring pasta with fresh green beans.   The simpler, the better because I was fading fast!


1/2 lb. penne

1/4 c olive oil

1 1/2 - 2 cups french cut green beans (3 inches in length)

2 cloves garlic, minced

2 ladles of pasta water

2 basil leaves, chopped

Parmesan cheese for garnish (optional)

red pepper flakes for garnish and heat  (optional)

In a large pot, boil some salted water for the pasta.  Add pasta and cook for about 11 minutes, reserving at least 2 ladles of the water.  Drain the pasta.

Meanwhile, in a large skillet place olive oil on medium high heat, add the green beans and toss to coat evenly.  Add the garlic, stir and continue to cook on a simmering heat. (reduced)  Add the drained pasta and basil and mix thoroughly on low heat, then add the pasta water and stir again.  Garnish with cheese and you have a ridiculously simple and quick meal!  Enjoy!

1 comment:

  1. The daisies are adorable and the pasta looks absolutely perfect for the season!