Fusilli with Green Beans and Oregano |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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August is a great time for all kinds of fresh beans, from wide Romanos to skinny French filets. This is best with the thinnest green beans you can find. Ingredients:
1/2 pound (2-inch) cut green beans |
4 cups hot cooked fusilli (about 8 ounces uncooked pasta) |
1/2 cup chopped fresh flat-leaf parsley |
1/2 cup thinly sliced green onions |
2 tablespoons chopped fresh or 2 teaspoons dried oregano |
1 tablespoon extra-virgin olive oil |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 garlic clove, minced |
1/4 cup (1 ounce) grated fresh parmesan cheese |
Directions:
1. Bring 3 cups water to a boil in a large saucepan; add beans. Cook 4 minutes or until tender; drain. Combine the beans, pasta, and the next 7 ingredients (pasta though garlic) in a large bowl; toss well. Sprinkle with cheese.
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