Gemelli with Green Beans & Almond Gremolata
By @kellysalwayscooking
Adapted from NYT Cooking
Serves 4
Ingredients:
Gremolata:
Pasta:
Instructions:
Bring a large pot of well-salted water to a boil. Meanwhile, in a large, deep skillet over medium-low heat, toast the almonds, stirring frequently so they don’t burn, about 4 to 5 minutes. Remove from heat. In a medium bowl, combine the almonds, celery leaves, preserved lemon or lemon zest, garlic and a pinch of salt. Set aside and wipe out the skillet. Add pasta to boiling water and cook for one minute. Add beans to the pasta pot and cook for an additional two minutes. Reserve one cup of the pasta cooking water, and drain the pasta and beans. While the pasta and beans drain, make the sauce. Heat the olive oil in the large skillet over medium heat. Add the garlic and red-pepper flakes and cook until the garlic is golden in color, about 1 to 2 minutes. Turn heat to low and add 1/2 cup of the reserved pasta water to the skillet and cook until it is reduced by about half, which will take a minute or two. Turn heat to medium and add the pasta, green beans, and butter to the skillet and toss until the butter melts. Add the cheese and an additional 1/4 cup water and toss until the cheese is emulsified and the pasta is glossy with sauce. If needed, add an additional 1/4 cup pasta water to loosen. Season with salt, to taste.Transfer the pasta to a large bowl, top with gremolata and drizzle with more olive oil. Pass additional grated cheese at the table, if desired.
Adapted from NYT Cooking
Serves 4
Ingredients:
Gremolata:
- 1/4 cup sliced almonds
- 1/3 cup finely chopped celery leaves
- 1 tablespoon preserved lemon rind, chopped (scoop out and discard the inside; just use the rind) *OR* 1 tablespoon lemon zest (from 1 medium lemon)
- 1 garlic clove, grated
- Kosher salt
Pasta:
- 1 pound gemelli
- 3/4 pound green beans, trimmed and cut into 1-inch pieces
- 2 tablespoons olive oil, plus more for drizzling
- 2 garlic cloves, thinly sliced
- 1/2 teaspoon red-pepper flakes
- 1 cup reserved pasta water
- 4 tablespoons unsalted butter
- 1/4 cup grated Parmigiano-Regianno
- Kosher salt, to taste
Instructions:
Bring a large pot of well-salted water to a boil. Meanwhile, in a large, deep skillet over medium-low heat, toast the almonds, stirring frequently so they don’t burn, about 4 to 5 minutes. Remove from heat. In a medium bowl, combine the almonds, celery leaves, preserved lemon or lemon zest, garlic and a pinch of salt. Set aside and wipe out the skillet. Add pasta to boiling water and cook for one minute. Add beans to the pasta pot and cook for an additional two minutes. Reserve one cup of the pasta cooking water, and drain the pasta and beans. While the pasta and beans drain, make the sauce. Heat the olive oil in the large skillet over medium heat. Add the garlic and red-pepper flakes and cook until the garlic is golden in color, about 1 to 2 minutes. Turn heat to low and add 1/2 cup of the reserved pasta water to the skillet and cook until it is reduced by about half, which will take a minute or two. Turn heat to medium and add the pasta, green beans, and butter to the skillet and toss until the butter melts. Add the cheese and an additional 1/4 cup water and toss until the cheese is emulsified and the pasta is glossy with sauce. If needed, add an additional 1/4 cup pasta water to loosen. Season with salt, to taste.Transfer the pasta to a large bowl, top with gremolata and drizzle with more olive oil. Pass additional grated cheese at the table, if desired.
