My favourite recipes often end up being kitchen experiments – making do with what is already in the kitchen. A few nights ago, I made a lemon cream pasta after wondering how else I could eat my green beans.
Ingredients
- 1 serving of spaghetti (56 g)
- 1 bunch of green beans
- 1 small onion, sliced
- 1 garlic clove, minced
Lemon Cream Sauce
- 1 tbsp olive oil
- 100 mL whole milk or cream
- 100 mL pasta water
- 1 tbsp of lemon juice
- zest of one lemon
- 1 tbsp of grated pecorino, more for topping
- black pepper, to taste
Cook the spaghetti to just before al dente, about 1 min less than the time recommended on the package. Drain, making sure to save the pasta water.
On a pan over medium heat, saute the green beans and onions with salt and pepper. Cook until the green beans are the desired tenderness, and the add minced garlic and cook until fragrant.
Prepare the sauce in a pan or low pot. Over medium low heat, add the olive oil and cream. Mix together and slowly add the pasta water and lemon juice. Once the mixture has reduced by a third, add the beans, onions, and spaghetti. Mix to coat evenly.
Add half of the lemon zest, grated pecorino, and black pepper. Mix and allow the sauce to heat the pasta before serving. Top with the remaining lemon zest and more grated pecorino, if desired.
Enjoy!
orangecane 