LONG FUSILLI WITH POTATOES AND HARICOTS VERTS IN LEMON SAUCE
Lemon, grated cheese, and cooking water make up the remarkably simple sauce for this pasta. Baby fingerling potatoes in different colors look great, but any small boiling potatoes will taste good -- just cut them into quarters if need be.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 45m
Number Of Ingredients 9
Steps:
- Prepare an ice-water bath. Cook potatoes in a large pot of boiling water until tender, about 15 minutes. Transfer potatoes to a bowl using a slotted spoon; pat dry. Add haricots verts to boiling water. Cook until tender, about 5 minutes. Drain, and transfer to ice-water bath. Drain.
- Heat oil in a large skillet over medium heat. Cook garlic until golden, about 3 minutes. Add potatoes and haricots verts; toss to coat. Add reserved cooking water, the cheese, and the lemon zest and juice. Simmer until cheese melts. Toss in pasta, basil, and red-pepper flakes.
LEMONY HARICOTS VERTS
Haricots verts are smaller, more tender green beans from France.
Provided by Sandra Lee
Categories side-dish
Time 9m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place all ingredients in a microwave safe bowl. Cover with a lid or plastic wrap. Place in microwave and cook on high for 4 minutes. Stir ingredients and cook for an additional 3 to 4 minutes. Season with salt and pepper, to taste.
HARICOTS VERTS (THIN FRENCH GREEN BEANS) WITH HERB BUTTER
By mixing butter, shallots, fresh herbs, and lemon juice together right in the serving bowl, you get an instant dressing on contact with hot haricots verts that you toss in at the last minute. Nothing could be simpler, or more packed with flavor.
Provided by Melissa Roberts
Categories Herb Side Thanksgiving Vegetarian Quick & Easy Green Bean Winter Boil Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 8 servings
Number Of Ingredients 7
Steps:
- Stir together all ingredients except haricots verts with 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl until combined well.
- Cook beans in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, until crisp-tender, about 6 minutes, then drain. Toss with herb butter.
- Do Ahead
- Herb butter can be made ahead and chilled, covered, 3 days or frozen, rolled into a cylinder in plastic wrap and kept in a sealed bag, 1 week. Haricots verts can be trimmed 1 day ahead and chilled in a sealed bag lined with paper towels.
CROXETTI WITH MARINATED HEIRLOOM TOMATOES
Boil the pasta about five minutes before the tomatoes are ready. The warmth will bring out the flavors of the fresh ingredients.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h5m
Number Of Ingredients 9
Steps:
- Heat garlic in oil in a saucepan over low heat until pale gold, about 10 minutes. Strain; reserve oil and garlic. Let cool.
- Combine tomatoes, 1/4 cup basil, the capers, lemon zest, red-pepper flakes, and 1/2 teaspoon salt in a large bowl. Pour garlic oil and chips over tomato mixture. Marinate, covered, tossing occasionally, for 30 minutes.
- Add warm pasta to bowl, and toss gently. Top with remaining 1/2 cup basil. Season with pepper. Sprinkle with lemon zest.
CITRUSY HARICOTS VERTS
It doesn't take much to make slender, tender green beans memorable-lemon zest and orange zest warmed in olive oil provide sensational sparkle.
Provided by Lillian Chou
Categories Holiday 2018 Christmas Christmas Eve Side Vegetable Vegetarian Green Bean Lemon Citrus Orange Dairy Free Peanut Free Tree Nut Free Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 6
Steps:
- Cook haricots verts in salted boiling water until crisp-tender, 4 to 6 minutes. Drain.
- Heat zests in oil with 1/2 tsp salt and 1/4 tsp pepper in a 12-inch heavy skillet over medium-low heat until fragrant, about 3 minutes. Add haricots verts and cook, tossing, until heated through. Add lemon and orange juices and toss to coat.
- Do Ahead
- Haricots verts, without zests, oil, and juices, can be cooked 1 day ahead and chilled.
HARICOTS VERTS
Haricots verts are blanched and tossed in lemon juice for a simple accompaniment.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 3
Steps:
- Prepare a large bowl of ice water and set aside. Bring a 4-quart pot of lightly salted water to a rolling boil. Add the haricots verts and blanch until vibrant, about 5 minutes.
- Drain in a colander, then submerge in the bowl of ice water. Drain and arrange in a serving bowl. Add salt and lemon juice, toss, and serve family style.
POTATOES AND HARICOTS VERTS WITH VINAIGRETTE
Categories Salad Potato Vegetable Side Picnic Vegetarian Quick & Easy Backyard BBQ Green Bean Summer Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Whisk together vinegar, mustard, pepper, sugar, and 1 teaspoon salt in a small bowl. Add oil in a slow stream, whisking until emulsified.
- Quarter potatoes, then cover with cold water by 1 inch in a 4- to 5-quart pot and bring to a boil with remaining teaspoon salt. Reduce heat and simmer, uncovered, until potatoes are tender, 8 to 10 minutes. Drain, then transfer hot potatoes to a large bowl and toss with onion and all but 1/4 cup vinaigrette. Cool to room temperature, about 1 hour.
- While potatoes cool, cook green beans in a 3-quart saucepan of boiling salted water, uncovered, until crisp-tender, 3 to 4 minutes, then drain and transfer to a bowl of ice water to stop cooking. Let stand 2 minutes. Drain and pat dry.
- Just before serving, toss potato mixture with green beans, celery, parsley, and remaining 1/4 cup vinaigrette.
FUSILLI CARBONARA WITH FRISEE AND LEMON
Eggs and cheese combine to form a simple yet rich sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Whisk together eggs and cheese in a large bowl until combined, and season with salt and pepper. Cook bacon in a medium skillet over medium-high heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate to drain.
- Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup pasta water, and then drain pasta. Transfer pasta to bowl with egg mixture, tossing to combine. Add lemon zest, juice, and frisee and toss to combine, adding enough pasta water to form a smooth sauce that coats pasta. Season to taste with salt and pepper and top with bacon. Serve immediately.
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