Lemon Sauce With Navy Beans And Pasta Recipes

Steps:

• Prepare a bowl of ice water and set aside. Bring a large pot of salted water to a boil. Add the green beans and cook until bright green and just barely cooked through, 2 to 3 minutes. Use a spider or strainer to transfer the green beans to the ice bath and let cool completely before draining. Add the bucatini to the same pot of boiling water. Let cook to al dente, about 3 minutes less than the package instructions.
• Meanwhile, heat the olive oil in a large saute pan over medium-high heat. Cook the garlic and red pepper flakes until fragrant but not browned, about 1 minute, then add the lemon zest and juice and approximately 1/4 cup pasta water.
• Use tongs to transfer the pasta directly to the saute pan. Add the butter and blanched green beans, then toss to coat the pasta and beans in the sauce. Keep cooking, tossing, until the pasta is al dente and the sauce is glossy and thickened, about 3 minutes more. Turn off the heat and gradually stir in the Pecorino, tossing constantly. Season with salt and freshly ground black pepper.
• Divide pasta among 4 serving bowls and garnish with the parsley, more Pecorino and a drizzle of olive oil.

Steps:

• Grate the zest from the lemon into a small bowl. Halve the lemon and squeeze the juice from half of it on top of the zest. Add the white beans, shallot or onion, grated garlic, red-pepper flakes and a large pinch of salt and toss well. Drizzle in 1 tablespoon olive oil and set aside.
• Bring a large pot of heavily salted water to a boil. Add pasta and cook until just shy of al dente, usually 2 minutes less than the package directs.
• Meanwhile, heat a 12-inch sauté pan over medium-high heat. When hot, add the remaining 3 tablespoons oil, then add the asparagus. Sauté until the asparagus is tender and starting to brown at the edges, 7 to 10 minutes. Add a big pinch of salt and the sliced garlic and sauté until the garlic is lightly golden, 1 to 2 minutes longer.
• Dip a coffee mug or glass measuring cup into the pasta water and scoop out about 1/2 cup of it to use for the sauce. Drain pasta, shaking it well. Add pasta, bean mixture, parsley and Parmesan to sauté pan and cook until the beans are hot and the pasta is al dente. If the mixture looks dry, splash in some (or all) of the reserved pasta water. Squeeze remaining lemon half over pasta, toss and taste. Season with pepper; add more salt, red-pepper flakes and lemon juice, if desired.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup cooking water, then drain.
• Meanwhile, heat the butter and olive oil in a large skillet over medium-high heat. Add the shallot and garlic and cook, stirring, until the shallot is tender, about 3 minutes. Add the cannellini beans and olives and cook until warmed through, about 2 minutes. Season with salt and pepper.
• Remove the pan from the heat and stir in the pasta, lemon zest and juice and 1/2 cup of the reserved cooking water. Toss well, gradually adding the remaining cooking water if the pasta seems dry. Stir in 1/4 cup each Parmesan and parsley. Divide the pasta among bowls and top with the remaining Parmesan and parsley.

Steps:

• Bring a large pan of water to the boil and cook the beans for 3 mins until just tender. Remove to a bowl of ice-cold water using a slotted spoon to halt the cooking process.
• Set the pan back on the heat, tip in the pasta and cook following pack instructions. Meanwhile, pop the beans out of their skins so you're left with the bright green beans, and set aside. (This is optional, but the colour, texture and flavour is improved. Discard the skins.)
• Heat a small, dry frying pan over a medium heat and fry the pancetta for 5-7 mins until crisp and golden. Drain the broad beans and add to the pancetta along with the lemon zest and mint. Squeeze over one of the lemon halves and season well. Cook for 1-2 mins to warm through, then remove from the heat.
• Drain the pasta, reserving a mugful of the water, then return to the pan along with the pancetta and broad bean mixture, the ricotta and a few tablespoons of the reserved pasta cooking water. Mix together, adding more of the reserved water if needed to create a slightly glossy sauce. Divide the pasta between bowls, squeeze over the remaining lemon half and scatter with the parmesan, if you like.

Steps:

• In large saucepan, stir together sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally.
• Remove from heat; stir in butter, lemon zest and lemon juice and serve.

Steps:

• In a sauce pan or skillet large enough to hold the pasta when it is done, combine the butter, cream, and beef broth or bouillon and simmer over medium heat until reduced by about half. Add the lemon juice, lemon and lime zest and set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss pasta with sauce; serve.

Steps:

• Shell fava beans and cook in a medium pot of boiling salted water 2 minutes.
• Drain and immediately plunge into a large bowl of ice water.
• Peel off outer skins of beans---there is a dark green, thick ridge on the rounded side of the bean-starting there, pinch the skin and pull it open, once the skin opens a bit you can squeeze the bottom and the bean slips out into your bowl.
• Cook pasta in boiling salted water according to package directions until al dente (you definitely don't want to overcook the pasta for this dish).
• Reserve a half cup of the water the pasta has cooked in and drain pasta in colander, you don't have to worry about excess water in the "little ears" as it will help tie the pasta sauce together.
• Return pot to medium heat, add butter and garlic, cook until garlic is soft.
• Add half-and-half, heat one minute.
• Stir in lemon juice, zest and pepper.
• Add pasta and cheese, stirring until pasta is coated and cheese is melted.
• Add favas and toss, adding a few tablespoons of reserved pasta water if pasta seems dry (the starch from the cooking water will help make the sauce creamy, it shouldn't seem sticky).
• Serve immediately in warm bowls, garnishing with mint if desired.