Tuesday, August 31, 2010

In season: Beans

Green beans, to be exact. I bought a huge number of them at the farmer's market this weekend. So I blanched most of them so I can freeze them, and the rest get added to this pasta dish.

1. Boil some water for pasta. I used 1/2 a package of whole wheat spaghetti.
2. Trim green beans, dice a small tomato and cut a half a red pepper into slices, then halve those. (Can be substituted to something else handy, but preferably sweet.)
3. Cook the pasta.
4. Sautee the beans with olive oil and garlic until almost soft, about 3 or 4 minutes. Next add the pepper, and give it a minute to soften up. Deglaze the pan with a little wine (and I do mean a little-- a tablespoon or two!) before adding the tomatoes and letting it reduce even further.
5. Drain the pasta. Add a little butter or olive oil if you're feeling indulgent. Toss the pasta with the veggies, and sprinkle with mozzarella cheese or fresh grated parmesean.


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