In this classic recipe, thinly sliced green beans mingle with linguine to give each bite a refreshing crunch. 1988 F&W Best New Chef Johanne Killen employs starchy pasta water to thicken her fresh ...

They are bright green when cooked, and taste buttery and slightly nutty. My Sicilian nana used to make this easy Sicilian Pasta with Fava Beans recipe when we were kids and I absolutely loved it.

Add the pasta to the boiling water and cook until al dente, 10 minutes. Meanwhile, place the potatoes, green beans, and pesto in a large bowl. Drain the pasta and add to the bowl. Mix together ...

Choose bright green, crisp ... and add cannellini beans and remaining 3/4 teaspoon salt. Gradually stir Parmigiano-Reggiano cheese into pasta until incorporated, about 2 minutes.

Add the beans and cook for 5 minutes. Check seasoning. Cook the pasta to al dente and mix into the sauce with the basil. Spoon into bowls and top with parmesan.