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Casarecce with green beans and goats cheese
Casarecce with green beans and goats cheese
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Savor a quick and tasty summer pasta straight from the stove.
Ingredients:
  • 250g casarecce (see note) or other short twisted pasta
  • 400g green beans, trimmed
  • 100ml extra virgin olive oil
  • 6 cloves garlic, thinly sliced
  • 4 x 5mm-thick slices baguette
  • 1 lemon, cut into 8 wedges, wedges halved widthwise
  • 4 sprigs thyme
  • 150g soft goat’s cheese, crumbled
Instructions:
  • Cook pasta in a pot of boiling salted water for 12 minutes or until al dente. Drain. In a separate pot of boiling salted water, cook beans for 3 minutes or until tender. Drain, then cool. Gently split beans in half lengthwise using your fingers.
  • Heat oil in a frying pan over medium heat. Sauté garlic until golden, then remove and drain on paper towel. Quickly toast bread until golden on both sides, then drain. Be cautious as you add lemon and thyme to the pan; cook until the lemon edges turn lightly browned for about 5 minutes.
  • Combine pasta and beans in the pan, season generously with salt and pepper, and toss together.
  • Distribute the cooked pasta into bowls and sprinkle goat’s cheese on top. Crumble the bread and scatter it along with the fried garlic over the pasta before serving.

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