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Gallery Long Fusilli with Potatoes and Haricots Verts in Lemon Sauce Recipe Summary prep: 20 mins total: 45 mins Servings: 8
Ingredients Ingredient Checklist 1 pound mixed baby fingerling potatoes, such as red, gold, and purple, cut into 3/4-inch pieces 10 ounces haricots verts, trimmed 2 tablespoons extra-virgin olive oil 3 garlic cloves, thinly sliced 1 pound long fusilli, cooked until al dente (1 1/2 cups cooking water reserved) 2 cups finely grated Pecorino Romano cheese (4 ounces) 1 lemon, zested into strips and sliced into matchsticks (2 tablespoons), and juiced 1 cup torn fresh basil 1/4 teaspoon crushed red-pepper flakes
Cook’s Notes Follow these steps when you cook the pasta for this dish: Bring a large pot of water (6 quarts) to a boil – you want enough water so the pasta can move around. Season the water with 1/4 cup coarse salt. (The water should be well seasoned; think “salty like the sea.”) Cook 1 pound of pasta until al dente. Drain, reserving at least 2 cups cooking water. The pasta releases starch as it cooks, and the starchy water is essential to the sauce.
Gallery Long Fusilli with Potatoes and Haricots Verts in Lemon Sauce
Recipe Summary prep: 20 mins total: 45 mins Servings: 8
Gallery
Long Fusilli with Potatoes and Haricots Verts in Lemon Sauce
Long Fusilli with Potatoes and Haricots Verts in Lemon Sauce
Long Fusilli with Potatoes and Haricots Verts in Lemon Sauce
Recipe Summary prep: 20 mins total: 45 mins Servings: 8
Recipe Summary
prep: 20 mins total: 45 mins
Servings: 8
prep: 20 mins
total: 45 mins
prep:
20 mins
total:
45 mins
Servings: 8
8
Ingredients
Ingredients
- 1 pound mixed baby fingerling potatoes, such as red, gold, and purple, cut into 3/4-inch pieces 10 ounces haricots verts, trimmed 2 tablespoons extra-virgin olive oil 3 garlic cloves, thinly sliced 1 pound long fusilli, cooked until al dente (1 1/2 cups cooking water reserved) 2 cups finely grated Pecorino Romano cheese (4 ounces) 1 lemon, zested into strips and sliced into matchsticks (2 tablespoons), and juiced 1 cup torn fresh basil 1/4 teaspoon crushed red-pepper flakes
Directions
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.
Cook’s Notes Follow these steps when you cook the pasta for this dish: Bring a large pot of water (6 quarts) to a boil – you want enough water so the pasta can move around. Season the water with 1/4 cup coarse salt. (The water should be well seasoned; think “salty like the sea.”) Cook 1 pound of pasta until al dente. Drain, reserving at least 2 cups cooking water. The pasta releases starch as it cooks, and the starchy water is essential to the sauce.
Cook’s Notes
Follow these steps when you cook the pasta for this dish: Bring a large pot of water (6 quarts) to a boil – you want enough water so the pasta can move around. Season the water with 1/4 cup coarse salt. (The water should be well seasoned; think “salty like the sea.”) Cook 1 pound of pasta until al dente. Drain, reserving at least 2 cups cooking water. The pasta releases starch as it cooks, and the starchy water is essential to the sauce.
Reviews
Add Rating & Review 4 Ratings 5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 4 Ratings 5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
Add Rating & Review
4 Ratings 5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
4 Ratings 5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
4 Ratings 5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
All Reviews for Long Fusilli with Potatoes and Haricots Verts in Lemon Sauce
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Long Fusilli with Potatoes and Haricots Verts in Lemon Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
