Sometimes you just need a fast and easy dinner and a yummy one at that. This recipe fit the bill! Yum! The original called for roasted asparagus instead of green beans, but I didn’t have any and I’m not that big of a fan so hericot verts from tjs it was! I added in the walnuts for some crunch!
Lemon Basil Goat Cheese and Green Bean Pasta
adapted from laaloosh
1 lb green beans
5 oz goat cheese
1 tbsp lemon zest
2 tbsp lemon juice
1/2 cup fresh basil, finely chopped
3-4 garlic cloves, chopped
1/2-1 cup chopped walnuts, toasted
1 tbsp olive oil
Salt and pepper to taste
Prepare pasta according to package instructions. Preheat oven to 425 degrees.
Sauté green beans until tender crisp.
Drain pasta and reserve 1 cup of pasta water.
Place hot pasta into a large bowl, and add in goat cheese (breaking it up as you put it in), olive oil and lemon zest and lemon juice, along with a tbsp or two of the pasta water. Stir to combine.
Now mix in basil, walnuts, green beans and garlic, and toss to combine. Season with additional salt and pepper. Serve immediately.