Tuesday, September 6, 2011

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


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!

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