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Pasta with potato and green beans in lemon sauce
Nb persons: 8
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| Active 20m Total 45m | |
| 1 lb | baby fingerling potatoes, cut into 3/4" pieces |
| 10oz | green beans |
| 2tbsp | evoo |
| 3 garlic cloves minced | |
| 1 lb | pasta, cooked, reserve 1.5 c cooking water |
| 2 c | Romano cheese |
| 1 | lemon, zested and juiced |
| 1 c | torn fresh basil |
| 1/4 tsp | red pepper flakes |
1) prepare ice water bath. Cook potatoes in large pot boiling water until tender, 15 mins. Transfer to bowl, pat dry. Add green beans to water, cook until tender, about 5 minutes. Drain, transfer to ice bath. Drain.
2) heat oil over medium heat. Add garlic and red pepper flake, cook 30s until fragrant. Add potatoes and beans, toss to coat. Add reserved pasta water, cheese, lemon zest & juice. Simmer until cheese melts. Toss in pasta and serve.
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