gemelli

Lighten up! Reduce Parmesan, pistachios, and olive oil each to 1/3 cup, add 1/4 cup water, and substitute in low-fat feta. Total savings? 110 calories and 12 fat grams per serving.

Fava-Bean Pasta Salad with Garlic-Scape Pesto

c. garlic

Parmesan

c. pistachios

salt

pepper

olive oil

fava beans

lb. gemelli

Crumbled feta

Celery, an underappreciated vegetable relegated to making stocks and mirepoix, rarely gets the attention it deserves. It’s available in the grocery store year-round. Come late summer, it starts popping up in farmers' markets everywhere, and it deserves to shine. In this dish, its pleasantly bitter leaves are used in a unique take on gremolata, a fresh herb condiment traditionally made with Italian parsley (which you can also use here). Snappy green beans, also readily available in late summer, round out this unassuming, but impressive pasta you’ll want to make again and again no matter what the season.

Pasta With Green Beans and Almond Gremolata

almonds

celery leaves or parsley leaves

lemon

garlic clove, grated

Kosher salt

gemelli, campanelle

beans,

olive oil,

garlic cloves, thinly sliced

red-pepper flakes

unsalted butter

Pecorino

Kosher salt,

Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Meanwhile, in a large skillet over medium-low heat, toast the almonds, stirring frequently so they don’t burn, about 4 to 5 minutes. Remove from heat. In a medium bowl, combine the almonds, celery or parsley leaves, lemon zest, garlic and a pinch of salt. Set aside and wipe out skillet.

Add pasta to boiling water and cook until it is al dente, according to package directions. About 2 minutes before it’s done, add the beans to the pasta pot. Reserve 1 cup of the pasta cooking water, and drain the pasta and beans.

While the pasta and beans drain, make the sauce: Heat the olive oil in the large skillet over medium heat. Add the garlic and red-pepper flakes and cook until the garlic is golden in color, about 1 to 2 minutes. Turn heat to low and add 1/2 cup of the reserved pasta water to the skillet (be careful of splattering) and cook until it is reduced by about half, 1 to 2 minutes more. Turn heat to medium and add the pasta, green beans and butter to the skillet and toss until the butter melts. Add the cheese and an additional 1/4 cup water and toss until the cheese is emulsified and the pasta is glossy with sauce. If needed, add an additional 1/4 cup pasta water to loosen. Season with kosher salt, to taste.

Transfer the pasta to a large bowl, top with gremolata and drizzle with more olive oil. Pass additional grated cheese at the table, if desired.

Top 2 gemelli recipes from across the web

The most viewed gemelli recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fava-Bean Pasta Salad with Garlic-S...

Pasta With Green Beans and Almond G...

Top 2 gemelli recipes from across the web

The most viewed gemelli recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fava-Bean Pasta Salad with Garlic-S...

Pasta With Green Beans and Almond G...

The most viewed gemelli recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine