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Herbed Green Bean & Pea Pasta

Fresh mix of herbs over crisp veggies and tender pasta finished off with a squeeze of lemon juice, this Herbed Green Bean and Pea Pasta sings spring.
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5 from 1 review

Ingredients

Units Scale
  • 12 ozs. of uncooked spaghetti pasta
  • 1 1/2 tablespoons extra virgin olive oil
  • 2 tablespoons chopped shallots
  • 2 cloves garlic
  • 1 lb. fresh green beans, cut into 1 to 2 inch size
  • 1 lb. fresh green peas
  • 2 teaspoons chopped tarragon
  • 2 teaspoons chopped thyme
  • 1 tablespoon chopped flat leaf parsley
  • 1 1/3 cup vegetable stock
  • salt to taste
  • 1/4 to 1/2 teaspoon red pepper flakes
  • shredded parmesan cheese
  • Fresh lemon

Instructions

  1. Cook pasta until all dente according to package directions. Drain and set aside.
  2. While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add shallots and sauté 1 to 2 minutes, add garlic to the pan and continue to sauté until fragrant, about one minute.
  3. Add green beans, peas, herbs and a dash of salt to skillet and continue to sauté 1 to 2 minutes, add additional oil to pan if needed.
  4. Pour vegetable stock over veggies, stir and continue to cook, stirring occasionally, until veggies are tender.
  5. Toss veggies and pasta together in a large bowl, taste, add more salt as needed. Sprinkle with red pepper flakes and toss once more.
  6. Garnish with grated Parmesan cheese and additional herbs, serve while hot.

Find it online: https://thewholeserving.com/herb-green-bean-pea-pasta/