PASTA WITH GREEN BEANS AND ALMOND GREMOLATA
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.
Provided by Colu Henry
Categories dinner, weekday, weeknight, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 9 grams, Carbohydrate 62 grams, Fat 17 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 376 milligrams, Sugar 4 grams, TransFat 0 grams
GREEN BEANS WITH ALMOND GREMOLATA
Green beans get a zesty Italian treatment for this fresh side: they're sauteed in caramelized shallots and vinegar (agrodolce), then topped them with citrusy, nutty gremolata, which Haas says is good enough to eat by itself.
Provided by Food Network
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Green beans: In a large sauté pan over medium heat, add 2 tablespoons olive oil. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until tender and translucent, about 3 minutes. Add the red wine vinegar and cook until reduced by half; then add the remaining olive oil and the green beans. Season with salt and pepper. Use tongs to stir and coat the green beans in oil. Continue cooking over medium-low heat, stirring occasionally, until tender but with a slight crunch, 6-8 minutes. Meanwhile, assemble the Almond Gremolata.
- Almond Gremolata: Mince the garlic. Combine with almonds and preserved lemon. Finely chop the parsley and add to other ingredients; give a quick stir to combine. Add the Champagne vinegar, olive oil, and sugar; whisk until well combined. Season to taste with salt and pepper. Set aside. Makes about 2 cups. (Note: If making ahead of time, store in a lidded container in the refrigerator for up to 2 weeks. Bring to room temperature and stir to recombine before using.)
- Assembly: Transfer green beans to a serving platter and top with a few spoonfuls of Almond Gremolata. Serve warm or at room temperature.
GREEN BEANS WITH ORANGE AND ROSEMARY GREMOLATA
Categories Citrus Herb Side Thanksgiving Green Bean Fall Simmer Boil Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water to cool quickly. Drain again. (Can be made 1 day ahead. Wrap in several layers of paper towels, then place in plastic bag. Chill.)
- Mix garlic, parsley, rosemary, orange peel, and lemon peel in small bowl. Transfer 1 tablespoon gremolata to another small bowl; reserve for garnish.
- Melt butter in heavy large skillet over medium-high heat. Add remaining gremolata and stir 30 seconds. Add broth, orange juice concentrate, and lemon juice and bring to simmer. Add green beans. Cook until beans are heated through and liquid is reduced enough to coat beans thickly, tossing frequently, about 5 minutes. Season to taste with salt and pepper. Transfer beans to bowl. Sprinkle with reserved gremolata.
More about "green beans with almond gremolata recipes"
BEST GREEN BEANS WITH ORANGE AND ALMOND GREMOLATA RECIPE ...
From womansday.com
Estimated Reading Time 1 min
- Add 1 tablespoon salt to boiling water, then in batches, cook green beans until just tender, 3 to 4 minutes.
- In a small skillet, heat oil, garlic, and rosemary on medium heat until garlic sizzles around the edges and begins to turn golden, about 2 minutes.
BAREFOOT CONTESSA | GREEN BEANS GREMOLATA | RECIPES
From barefootcontessa.com
- Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.
- For the gremolata, toss the garlic, lemon zest, parsley, Parmesan, and pine nuts in a small bowl and set aside.
- When ready to serve, heat the olive oil in a large sauté pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and sauté, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve hot.
GREEN BEANS WITH ALMOND GREMOLATA | SIMMER + SAUCE
From simmerandsauce.com
Estimated Reading Time 3 mins
GREEN BEANS WITH ALMOND GREMOLATA | WILLIAMS SONOMA
From williams-sonoma.com
5/5 (1)Total Time 40 minsServings 6
HEALTHY GREEN BEANS WITH ALMOND GREMOLATA RECIPE
From prevention.com
Estimated Reading Time 2 mins
- In small skillet, heat 2 tbsp. oil, garlic, and rosemary on medium heat until garlic sizzles around edges and begins to turn golden, about 2 min.
- Fill bowl with ice water. Add 1 tbsp. salt to boiling water, then half of green beans, and cook until just tender, about 3 min.
GREEN BEANS GREMOLATA WITH TOASTED ALMONDS! - SIDEWALK SHOES
From sidewalkshoes.com
Estimated Reading Time 5 mins
- Place the green beans in a bowl and toss with the olive oil, parsley, lemon juice and zest and garlic. Taste and add salt and pepper.
GREEN BEANS WITH TOASTED ALMOND GREMOLATA RECIPE
From recipeland.com
3.9/5 (4)Calories 55 per servingTotal Time 18 mins
GREEN BEANS WITH ORANGE AND ALMOND GREMOLATA | RECIPE ...
From pinterest.com
GREEN BEANS AND WALNUTS RECIPES
From tfrecipes.com
GREEN BEANS WITH WALNUT GREMOLATA RECIPES
From tfrecipes.com
INA GARTENS GREEN BEAN RECIPES
From tfrecipes.com
GREEN BEANS WITH ALMOND GREMOLATA | HEALTHY APERTURE
From healthyaperture.com
HEALTHY GREEN BEANS WITH ALMOND GREMOLATA RECIPE - AMCARONCOM
From amcaron.com
GREEN BEANS WITH TOASTED ALMOND GREMOLATA RECIPE | MYRECIPES
From myrecipes.com
GREEN BEANS WITH ALMOND GREMOLATA RECIPES
From tfrecipes.com
GREEN BEANS WITH ALMOND GREMOLATA - FOOD NETWORK
From foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love