PASTA WITH GREEN BEANS AND ALMOND GREMOLATA
Celery, an underappreciated vegetable relegated to making stocks and mirepoix, rarely gets the attention it deserves. It's available in the grocery store year-round. Come late summer, it starts popping up in farmers' markets everywhere, and it deserves to shine. In this dish, its pleasantly bitter leaves are used in a unique take on gremolata, a fresh herb condiment traditionally made with Italian parsley (which you can also use here). Snappy green beans, also readily available in late summer, round out this unassuming, but impressive pasta you'll want to make again and again no matter what the season.
Provided by Colu Henry
Categories dinner, weekday, weeknight, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Meanwhile, in a large skillet over medium-low heat, toast the almonds, stirring frequently so they don't burn, about 4 to 5 minutes. Remove from heat. In a medium bowl, combine the almonds, celery or parsley leaves, lemon zest, garlic and a pinch of salt. Set aside and wipe out skillet.
- Add pasta to boiling water and cook until it is al dente, according to package directions. About 2 minutes before it's done, add the beans to the pasta pot. Reserve 1 cup of the pasta cooking water, and drain the pasta and beans.
- While the pasta and beans drain, make the sauce: Heat the olive oil in the large skillet over medium heat. Add the garlic and red-pepper flakes and cook until the garlic is golden in color, about 1 to 2 minutes. Turn heat to low and add 1/2 cup of the reserved pasta water to the skillet (be careful of splattering) and cook until it is reduced by about half, 1 to 2 minutes more. Turn heat to medium and add the pasta, green beans and butter to the skillet and toss until the butter melts. Add the cheese and an additional 1/4 cup water and toss until the cheese is emulsified and the pasta is glossy with sauce. If needed, add an additional 1/4 cup pasta water to loosen. Season with kosher salt, to taste.
- Transfer the pasta to a large bowl, top with gremolata and drizzle with more olive oil. Pass additional grated cheese at the table, if desired.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 9 grams, Carbohydrate 62 grams, Fat 17 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 376 milligrams, Sugar 4 grams, TransFat 0 grams
AIR FRYER GREEN BEANS WITH GREMOLATA AND TOASTED ALMONDS
Get crispy, blistered green beans with very little oil, thanks to your air fryer! We added a simple gremolata topping of fragrant lemon zest, chopped parsley and garlic that's easy to make while the vegetables are cooking.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a 3.5-quart air fryer to 375 degrees F. Toss the green beans, olive oil, 1/2 teaspoon salt and several grinds of pepper in a large bowl until evenly combined. Transfer to the air-fryer basket and air-fry the green beans, tossing halfway through, until tender and blistered in spots, about 12 minutes.
- Meanwhile, stir the parsley, garlic, lemon zest, 1/8 teaspoon salt and a couple grinds of pepper together in a small bowl until combined. Stir in the toasted almonds.
- Place the green beans on a serving platter, top with the gremolata mixture and drizzle lightly with more olive oil.
CREAMY GREEN BEANS AND PASTA
Make and share this Creamy Green Beans and Pasta recipe from Food.com.
Provided by AZPARZYCH
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- If using fresh green beans, cook in a covered saucepan in a small amount of boiling water for 20 to 25 minutes or until crisp-tender. Drain.
- Meanwhile, in a large saucepan cook pasta according to package directions, adding the mushrooms, frozen green beans (if using), and green onion during the last 4 to 5 minutes of cooking. Drain pasta and vegetables in a colander. Set pasta mixture aside.
- For sauce, in the same large saucepan stir together yogurt, flour, mustard, nutmeg, and pepper. Cook and stir until thickened and bubbly. Stir in pasta mixture, cooked fresh green beans (if using), and pancetta or ham. Heat through. To serve, sprinkle with Parmesan cheese.
Nutrition Facts : Calories 260.4, Fat 3.7, SaturatedFat 1.8, Cholesterol 8.9, Sodium 171.4, Carbohydrate 44.2, Fiber 3.5, Sugar 7.6, Protein 13.2
GREEN BEANS WITH ALMOND GREMOLATA
Provided by simmerandsauce
Time 25m
Number Of Ingredients 8
Steps:
- Step 1 Fill a large stockpot pot half full with water, add a generous pinch of salt, place over high heat and bring to a boil. Once boiling, blanch the green beans until they turn a vibrant green color, about 3 minutes. Immediately drain and rinse with cold water to stop the cooking process. Drain well and set aside.
- Step 2 In a small saucepan, add the olive oil, garlic, and rosemary and place over medium heat. Cook until the garlic just begins to brown, about 2 minutes. Remove from heat and toss with almonds, lemon zest and parsley.
- Step 3 You can reheat the green bean and toss with the gremolata or serve the beans room temperature with the gremolata drizzled on top.
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- Start by preparing your pasta according to package instructions, drain and set aside, reserving 1/4 cup of pasta cooking water. Meanwhile, let’s prepare our gremolata.
- First, dry toast almonds on a pan over medium heat, stirring constantly so as not to burn. Toast until lightly golden brown, just to add crunch, and unlock more flavour. Roughly chop almonds and add to a bowl with parsley, garlic and lemon zest. Set aside.
- In a large saucepan over medium heat, add a splash of olive oil, minced garlic and minced shallot and dried chili flakes if using. Sauté until fragrant, and garlic is soft, about 2-3 minutes, then add green beans and cook for an additional 2-3 minutes. Add lemon juice and cooked pasta to the pan, then reduce heat to low. If necessary, add pasta water by the tablespoon to help coat pasta.
- At this point, you can add your gremolata mix, or reserve to top pasta after cooking. I personally prefer to toss all ingredients into the pan and heat lightly. Once pasta is coated, season with salt and pepper, serve with a garnish of vegan parmesan if using, and gremolata to top if you chose not to heat it.
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- Add the olive oil to a large (deeper style) nonstick skillet set over medium heat. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant.
- Bring the liquid just to a boil, then cover, reduce the heat and simmer fairly vigorously for about 12 to 14 minutes, stirring occasionally, until the pasta is al dente and a lot of the liquid has absorbed (there will still be a good bit of liquid in the skillet - that’s okay! It will absorb later as the pasta rests).
- Add in the almond milk, lemon zest and arugula. Continue to cook uncovered for about 2 minutes, stirring occasionally, until the arugula is wilted and a touch more of the liquid has absorbed (there will likely still be some!).
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