Green and Butter Cream Bean Lemon Spaghetti by Colleen Guenther

This pasta is so fresh tasting that your gonna want to make it just for yourself;) No really, don't do what I did and not make enough pasta.... it was the only thing that brought this awesome recipe to a screeching halt. Serve it with a side of french bread and a light salad and your taste buds will be singing' for days. Seriously though... do share....

What you need:

Spaghetti (make as much or more)
1/2 white wine
1 cup parmesan (splurge for the good stuff (always)
Handful of Green Beans
1 can of Butter Beans
2 cloves garlic minced
2 shallots chopped
1/2 cup heavy cream
2 squeezes of lemon juice
1 zest of a full lemon
handful of basil chopped
handful of flat leaved parsley chopped
sprinkle of cayenne or red pepper flakes
tad of EEVO
1TBS butter

Directions:

Make pasta by following directions on the box. In a saucepan, sautee/caramalize your shallots, garlic, cayenne and lemon zest in a tad bit of EEOV and butter. Sautee on low for 18 or so minutes until shallots are a nice light brown. Halfway through, add your butter beans and green beans. Then add your lemon juice, wine and a cup of the water from your pasta. Bring to a gentle boil and cook for 20 minutes. Then, add 1/2 cup of the parm. and cook for another 5-10 minutes. When done to your desired consistency, add your pasta and toss (note that the sauce gets thicker and thicker as it sits so don't be too worried if it seems a bit thin). Top with a dash of parm, pepper and your chopped parsley and basil. ENJOY!