pasta with green beans

This was quick, simple and delicious and we’ll make it again!

I had some green beans from my sister-in-law’s garden; we normally stir fry them with mustard seeds, but I thought I’d be a tad more Reactive last night! Topped and tailed the beans, cut them into chunks,m and simmered until they were al dente – about 7 minutes, maybe.

In the meantime, fried off some chopped garlic and a chopped onion in olive oil, adding some pancetta cubes and chopped sage after a few minutes. Put some fusilli on to cook, then added some cream that needed using up, a dash of lemon juice, some ground black pepper to the pan. Put the beans in and warmed it all through, then added the drained pasta and quite a lot of parmesan. Lovely!