Recipe Archives->Pasta->Green Beans Basil

Steamed Green Beans with Basil and Gorgonzola
Yield: 4 Servings 

1 lb green beans
salt to taste
1/4 lb Gorgonzola cheese
1 T unsalted butter
3 T fresh basil leaves; minced plus several whole leaves for garnish 
1 lb pasta
Freshly ground black pepper to taste 
Parmesan cheese; freshly grated 

Bring 4 quarts of salted water to a boil in a large pot for cooking
the pasta.  Bring several quarts of water to a boil in a medium
saucepan.  Snap the ends from the beans and cut them into 1/2-inch
pieces.  Add the beans and salt to taste to the boiling water.
Cook until the beans are tender but not mushy, 2 to 3 minutes.
Drain and set aside the beans.

Dice the Gorgonzola and butter and set them aside in a small bowl
along with the minced basil.

Cook and drain pasta.  Return the pasta to the empty pot along with
some of the cooking water still dripping from the noodles.  Place
the pot over low heat and stir in the reserved beans and the cheese
mixture.  Add salt (use sparingly if the cheese is salty) and pepper
to taste along with a few gratings of fresh Parmesan.  As soon as
the Gorgonzola has melted, transfer portions to warm pasta bowls.

Garnish each bowl with one or two whole basil leaves.  Serve
immediately with more grated Parmesan passed separately.

Suggested pasta choice:  Penne or other short, tubular shape.

Printable version: green-beans-basil.txt.