Pasta con Fagiolini

Let me show you how I make Pasta con Fagiolini – a delightful, simple pasta dish from Italy that features fresh green beans (fagiolini), olive oil, and garlic. This recipe is commonly enjoyed in the regions of southern Italy, where fresh vegetables are often the star of pasta dishes. From my own personal experience, it’s one of those comforting, go-to meals that’s quick to prepare but full of flavor. Let me walk you through the step-by-step method to create this dish.

What to Expect:

You’ll get a light yet hearty pasta dish, where the flavor of fresh green beans shines through, complemented by the richness of garlic and olive oil. It’s a great balance of vegetables and carbs, making it perfect for a weeknight dinner or a quick lunch.

Pasta con Fagiolini Recipe

Prep Time: 10 minutes

Course: Main dish

Equipment Needed:

Large pot, sauté pan, colander, chef’s knife, cutting board

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Ingredients:

• 1/2 cup olive oil
• 3 cloves garlic, peeled and crushed
• 1 lb green beans (fagiolini), trimmed and cut into 2-inch pieces
• 1 lb penne pasta (or any pasta shape you prefer)
• Salt and pepper, to taste
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Method:

1. Prepare the green beans: Rinse the fagiolini (green beans) under cold water. Trim the ends, and cut them into smaller pieces (around 2 inches).
2. Boil the green beans: In a large pot of salted boiling water, cook the green beans until tender (about 5-7 minutes). Once done, drain the beans, reserving about 1/4 cup of the cooking water. Set the beans aside.
3. Cook the pasta: In another pot, bring salted water to a boil and cook the penne (or pasta of your choice) until al dente, about 9-10 minutes. Save a cup of the pasta water before draining.
4. Sauté garlic in olive oil: While the pasta is cooking, heat the olive oil in a large sauté pan over medium heat. Add the crushed garlic and sauté until golden brown (about 1-2 minutes). Be careful not to burn the garlic.
5. Combine everything: Add the drained green beans to the pan with garlic and oil. Stir to coat the beans with the oil. Add the cooked pasta along with a bit of the reserved pasta water and the reserved water from the green beans. Toss to combine, ensuring the pasta is well-coated with the garlicky oil and beans. Season with salt and pepper to taste.
6. Serve: After 2 minutes of tossing everything together on low heat, serve hot. You can optionally sprinkle some grated Parmesan on top for extra flavor.

Variations & Substitutions:

• Vegetarian/Vegan: This dish is naturally vegetarian, but you can make it vegan by skipping the Parmesan.
• Gluten-Free: You can use gluten-free pasta to make this dish gluten-free.
• Add protein: If you want to make this more substantial, try adding some cooked chicken, sausage, or even a sprinkle of nuts (like toasted pine nuts).
• Herbs: For extra flavor, you can add some fresh basil, parsley, or a squeeze of lemon juice at the end.
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Tips:

• Pasta water: Make sure to save some pasta water—it helps create a silky sauce that coats the pasta well.
• Don’t overcook the beans: The green beans should still have a slight crunch to complement the pasta.
• Garlic: If you’re a garlic lover, feel free to add more cloves, but be careful not to burn them.

Nutritional Information (Per Serving):

• Calories: 400-450 kcal
• Protein: 15g
• Carbohydrates: 60g
• Fat: 15g
• Fiber: 4g

I hope this guide has made preparing Pasta con Fagiolini a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I’d love to hear feedback from a real person like you, so please, leave your honest comment!

Enjoy your cooking!