Ingredients
8 ounces whole-wheat penne
Coarse salt and freshly ground pepper to taste
8 ounces green beans, trimmed and cut into thirds
8 ounces wax beans, trimmed and cut into thirds
6 ounces frozen peas (1 ¼ cups)
¼ cup extra-virgin olive oil
4 large cloves garlic, thinly sliced (2 tablespoons)
1 ½ tsp grated lime zest, plus 1 tablespoon fresh juice
1 cup packed cilantro, finely chopped
Directions
Cook pasta in a large pot of boiling salted water 6 minutes.
Add beans;
cook until pasta and beans are al dente, 4 to 5 minutes more.
Add peas
and immediately drain.
Run cold water over pasta and vegetables until
completely cool; drain and transfer to a large bowl.
In a small skillet, heat oil over medium-high. Add garlic; cook,
stirring often, until golden, 1 to 2 minutes.
Remove from heat; stir in
lime zest and juice (it may splatter).
Add dressing and 3/4 teaspoon
salt to pasta bowl; season with pepper.
Toss with cilantro. Serve, or
refrigerate in an airtight container up to 1 day.
No comments:
Post a Comment