Tag: green beans

Egg Pasta with Green Beans and Mushrooms

The combination of green beans and mushrooms makes for a vegetarian recipe with amazing depth of flavor. The earthiness of the mushrooms perfectly marries with the green beans, which also add texture to the dish. But the secret star of the show is the wine – its complex aroma is essential to bring all the flavors together.

This all-season sauce can be prepared relatively quickly, almost while the pasta cooks, and makes for a satisfying dish that is also beautiful to serve.

Egg Pasta with Green Beans and Mushrooms

Yield: 2 servings

Total Time: 25 minutes

Prep Time: 10 minutes

Cook Time: 15 minutes

Egg Pasta with Green Beans and Mushrooms

Ingredients

  • 125 g (4 ½ oz) fresh or dried egg pasta (e.g.: pappardelle, tagliatelle, fettuccine)
  • 100 g (3 ½ oz) green beans
  • 150 g (5 ½ oz) mushrooms (e.g.: fresh porcini, oyster, crimini), sliced
  • 1 clove of garlic, finely minced
  • ½ of a small onion, sliced
  • 2 Tbsp olive oil
  • 1 cup vegetable stock, warmed up
  • 1 cup half and half (10% fat cream)
  • ½ glass dry white wine
  • 2 Tbsp Parmigiano Reggiano, shaved
  • Salt and pepper

Preparation

  1. Shave the green beans using a sharp potato peeler. This preparation is essential for the recipe as it tenderizes the green beans, while preserving their crunchiness.
  2. In a frying pan, sauté the green beans in olive oil for a couple of minutes at high temperature (1-2).
  3. Add the vegetable stock and let the green beans stew for 10 minutes at medium heat (3).
  4. Meanwhile, in a second frying pan, sauté onions and garlic in olive oil for a couple of minutes at high (4).
  5. Add the mushrooms and cook for 5 minutes at medium heat until tender.
  6. Add the white wine and let it evaporate completely (5).
  7. Add the cream and let it reduce for 5 minutes at low temperature (6).
  8. Merge everything into a single pan, mix and simmer for a few more minutes. Season with salt and pepper.
  9. Boil the egg pasta in plenty of salty water (see Cooking Pasta 101 for all the ins and outs), then drain it briefly and add it to the sauce mixing well for about 1 minute. Serve with some shaved Parmigiano.
https://www.disgracesonthemenu.com/2012/02/egg-pasta-with-green-beans-and.html

Pesto, Potatoes and Green Beans Pasta

This recipe describes a common variation of the classic pesto pasta. In Liguria, pesto pasta is often had along with potatoes and green beans, a hearty version sometimes called ‘enriched’ pesto.

Please see the Making Pesto in a Blender article for tips on how to make the pesto base simply and quickly.

Pesto, Potatoes and Green Beans Pasta

Yield: 4 servings

Total Time: 30 minutes

Prep Time: 15 minutes

Cook Time: 15 minutes

Pesto, Potatoes and Green Beans Pasta

Ingredients

  • 1 russet potato (about 250 g in weight)
  • 150 g of green beans
  • 250 g of pasta (trofie is the most traditional, linguine or spaghetti are also common).

Preparation

  1. Dice the potato and cut the green beans in bite-size chunks (fig. 4).
  2. Drop the green beans in a large pot of salted boiling water, cook for 10 minutes (fig. 5a).
  3. Dried pasta generally takes the same cooking time as the diced potatoes (about 10 minutes). If using dried pasta, add it along with the potato (fig. 5b) and cook for the time indicated on the box. If using fresh pasta, start by adding the potatoes, boil for 7-8 minutes, then add the pasta and cook for another 2 or 3.
  4. Put a good tablespoon of pesto in each plate and dilute it with some of the pasta cooking water (fig. 5c).
  5. When the pasta and vegetables is ready, quickly drain it, pour it on top of the pesto (fig. 5d) and stir gently. Serve immediately.
https://www.disgracesonthemenu.com/2011/08/pesto-potatoes-and-green-beans-pasta.html