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
- Cook pasta until all dente according to package directions. Drain and set aside.
- 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.
- 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.
- Pour vegetable stock over veggies, stir and continue to cook, stirring occasionally, until veggies are tender.
- Toss veggies and pasta together in a large bowl, taste, add more salt as needed. Sprinkle with red pepper flakes and toss once more.
- Garnish with grated Parmesan cheese and additional herbs, serve while hot.