Pâtes au citron et aux légumes verts

Ingrédients

• 150 g Orecchiette (Durum Wheat Pasta - you can use gluten-free pasta if needed, cook them accordingly to the packet. )
• 1/2 Courgette
• Green beans
• 2 tbsp Capers
• 1 Lemon (Zest and juice)
• 3 tbsp Olive oil
• 2 Garlic cloves (or 4 roasted garlic cloves (see notes))
• 1/2 bunch Basil
• 1/2 tsp Salt
• Black pepper to taste
• Roasted cherry tomatoes
• Chopped mixed Nuts

Préparation

1. 1

   Cut the green beans in 3 sections

2. 2

   In boiling water, add salt and the beans.

3. 3

   Cook them for 15mn. Add the pasta in the same saucepan at the correct timing to finish them at the same time as the beans. (For example, my Durum wheat Orecchiette cook exactly the same time as the beans, so I added them at the same time).

4. 4

   Meanwhile, wash your lemon, zest it and juice it. With a peeler, make courgette tagliatelle. Keep the middle and cut it in medium dices. Slice the garlic cloves.

5. 5

   When the pasta and beans are cooked, heat up a pan (over a low-medium heat). Add 2 tbsp of olive oil, the courgette dices, the garlic, and lemon zest.

6. 6

   Sautée for 2 mn. Add the green beans and the pasta, the roasted garlic cloves (optional)

7. 7

   Sautée again for 2 mn, pour the lemon juice add the basil leaves.

8. 8

   Sautée again for 2 mn and serve

9. 9

   Add your favorite toppings!