Zippy Green Beans

Try something different with your fresh summer green beans.....

Green Beans sauteed in Garlic, Cayenne Pepper Infused Olive Oil, and Almonds.

Linguine with Ricotta, Beans and Tomatoes

As I mentioned earlier, I am working through Giada de Laurentis' book Giada's Kitchen: New Italian Favorites. Last night we tried her Linguine with Green Beans and Ricotta recipe. Reading the recipe, I realized it lacked spice, so when I cooked the greenbeans I used cayenne infused olive oil, which gave it flavor, but I could have added red pepper flakes to help even more. I also used regular green beans and just chopped them instead of sliced them, and it was still good. After making it, AAM and I both agreed it lacked moisture. We loved the idea of the dish, but it just needed a little more creaminess. Next time I make it, I am going to mix the ricotta with some cooking water and a tablespoon of olive oil to make it less dry. Looking at the recipe on the Food Network site, it seems many people agree with us. I do think with those modifications, it can be fixed. The dish is such a good and easy weeknight meal, that it is worth keeping.

Here is the recipe, copied from Food Network's website:
Linguine with Ricotta, Beans and Tomatoes

Ingredients

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• 1 pound whole-wheat linguine
• 1/2 cup part-skim ricotta
• 3 tablespoons olive oil
• 1/2 pound French green beans, trimmed and halved lengthwise
• 1 clove garlic, chopped
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup halved cherry tomatoes
• 1 lemon, zested

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the cooking water. Transfer the hot pasta to a large bowl and add the ricotta cheese. Toss to combine.
Meanwhile, in a large, heavy skillet, warm the olive oil over medium-high heat. Add the green beans, garlic, salt, and pepper and saute for 4 minutes. Add 1 cup of the pasta cooking liquid and continue cooking until tender, about 4 more minutes. Add the pasta with ricotta to the pan with the green beans and toss to combine. Add the tomatoes and gently toss. Transfer to a serving plate and top with lemon zest. Serve.