Fusilli With Green Beans and Almonds
Tender fusilli tossed with green beans and topped with savory almond gremolata.
Equipment
- Large pot
- Colander
- Large skillet
- Medium bowl
- Large serving bowl
Ingredients
For the pasta
- 1/2 pound fusilli
- 3/4 pound green beans trimmed and cut into 1-inch pieces on a bias
- 2 tablespoons extra virgin olive oil plus more for drizzling
- 2 cloves garlic thinly sliced
- 2 tablespoons non-dairy butter
- 1/2 teaspoon red chili flakes
- salt to taste
For the gremolata
- 1/3 cup almond flakes
- 1/3 cup parsley leaves
- 1 tablespoon lemon zest plus a little more for garnish
- 1 clove garlic finely chopped
- salt to taste
Instructions
- To a large pot, add up to 6 quarts of water. Season the water with salt as desired and bring to a boil.
- While the pasta water boils, bring a large skillet over medium-low heat and rapidly toast the almond flakes, stirring frequently to not burn, about 4 minutes.
- Remove almonds from heat. In a medium bowl, combine almonds, parsley leaves, lemon zest, garlic and a pinch of salt. Set almond gremolata aside.
- Returning to the large pot, boil the pasta as per package instructions. About 2 minutes before finishing, add the green greens and blanch.
- Drain pasta and beans in a colander, reserving 1 cup of water for use in the sauce.
- Heat the large skillet at over medium heat. Sauté olive oil and garlic in warmed skillet for 1 minute. Then, add red chili flakes and add 1/2 cup of cooking water to make a sauce. Reduce for 1 to 2 minutes, stirring occasionally. Turn heat to medium-low, add the pasta with green beans and non-dairy butter. Add reserved pasta water as needed to loosen the sauce and fully coat the pasta . Taste for salt and adjust.
- Transfer pasta to a large serving bowl, top with almond gremolata and drizzle with olive oil. Top with a bit more more lemon zest and fresh-cracked pepper. Serve immediately.
Notes
For nutritional calculations, additional salt is not included due to variability. Low sodium diets can omit additional salt, whereas those of us who love salty pasta can expect those sodium calculations to ramp up accordingly.
Nutrition
Calories: 469kcalCarbohydrates: 54gProtein: 13gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 1gSodium: 62mgPotassium: 490mgFiber: 7gSugar: 5gVitamin A: 1083IUVitamin C: 20mgCalcium: 110mgIron: 3mg
Tried this recipe?Let us know how it was!