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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This pasta dish is excellent. During the summer use fresh herbs, and dried during the colder months. Also, try to use a fairly firm lemon. Ingredients:
12 ounces linguine |
3 cups green beans, chopped |
1/4 cup almonds, slivered |
2 tablespoons olive oil |
1/2 red onion, thinly sliced |
2 garlic cloves, minced |
2 teaspoons fresh thyme, chopped |
1 teaspoon lemon rind, grated |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/3 cup parmesan cheese, grated |
1/4 cup lemon juice |
Directions:
1. In a large pot of boiling water, cook pasta for 6 minutes. Add green beans; cook until pasta is tender but firm, about 4 minutes. Drain and return to pot, reserving 1/2 cup (125 mL) cooking liquid.
2. Meanwhile, in large skillet, toast almomds over medium heat until golden, about 3 minutes; remove and set aside.
3. Add oil to skillet; heat over medium heat. Add onion, garlic, thyme, lemon rind, salt and pepper; cook until onion is softened, about 2 minutes. Add to drined pasta along with Parmesan cheese, lemon juice and reserved cooking liquid; toss to coat. Serve sprinkled with almonds.
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