Ingredients Jump to Instructions ↓

  1. 250g casarecce (see note) or other short twisted pasta

  2. 400g green beans, trimmed

  3. 100ml extra virgin olive oil

  4. 6 cloves garlic, thinly sliced

  5. 4 x 5mm-thick slices baguette

  6. 1 lemon, cut into 8 wedges, wedges halved widthwise

  7. 4 sprigs thyme

  8. 150g soft goat's cheese, crumbled

Instructions Jump to Ingredients ↑

  1. Cook pasta in a large saucepan of boiling salted for 12 minutes or until al dente. Drain. Meanwhile, in a second pan of boiling salted water, cook beans for 3 minutes or until tender. Drain, then cool. Using your fingers, pull beans apart lengthwise to split in half.

  2. Meanwhile, heat oil in a frying pan over medium heat. Add garlic and cook, stirring, for 2 minutes or until golden. Remove with a slotted spoon and drain on paper towel. Add bread to pan and cook for 30 seconds each side or until golden, then drain on paper towel. Add lemon and thyme to pan, taking care as oil will spit. Cook for 5 minutes or until lemon is lightly browned along edges.

  3. Add pasta and beans to pan, season with salt and pepper, and toss to combine.

  4. Divide pasta among bowls and top with goat’s cheese. Crumble bread and scatter over pasta with the fried garlic to serve.


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