Pasta with summer beans

Ingredients

2T olive oil
1 medium or 2 small onion, finely chopped
2 cloves garlic, crushed
2 cups cherry tomatoes
1 pound dried pasta
1 pound green, yellow or purple beans
½ cup grated Pecorino Romano Cheese, plus more for serving
1 cup basil leaves, torn into bite size pieces
salt & pepper

1.    Trim the ends, and cut the beans into bite size pieces. Set aside. Cut the tomatoes in ½ and set aside.

2.    In a medium sauté pan over medium heat, heat the 2 tablespoons of olive oil and sauté the onions until soft, about 3-4 minutes.

3.    Add the garlic and sauté 2-3 minutes more.

4.    Add the tomatoes and toss until warm, about 2 minutes. Season with salt and pepper. Set aside.

5.    Bring a large pot of water to a boil.  Add 1 tablespoon of salt.  Add the pasta and cook for half the cooking time instructed on the package, then add the beans and finish cooking the pasta as directed, until al dente.

6.    Drain the pasta and reserve 1 cup of the cooking liquid.

7.    Toss the pasta with ½ cup of the cooking liquid, the onion mixture, basil, and the cheese toss until pasta is coated with sauce. If the mixtures seem a little dry, add a little more of the water.  

7B. Season with salt and pepper. Spoon pasta into bowls and serve immediately. Serve with extra cheese.

TIPS & TRICKS

•    There has been lots of research that shows the benefits of peel/crushing garlic and letting it sit 10-15 minutes before cooking it. This allows the enzyme alliinase to release, before exposing it to the heat. Alliinase as many health benefits. So I try to get in the habit of peeling the garlic and just letting it sit while I prep the rest of the recipe
•    You can use any variety of beans that look good to you, or you can do a combination of all the 3 colors!
•    If cherry tomatoes aren’t available, you can substitute chopped tomatoes.
•    Try to buy pasta that is 100% durum wheat to get the maximum nutritional benefits. Any shape will work for this recipe. I like to use shapes that are about the same size as the beans, so it will all fit on the fork for the perfect bite! Penne, rigatoni, mostaccioli are perfect or you can break the tagliatelli or fettuccini noodles into smaller pieces.
•    I like to buy a big wedge of cheese and grate it myself. You can do this easily in your food processor or blender. Just cut the cheese into small cubes and allow it to sit on your counter for 15-20 minutes to slightly soften, it makes it so much easier to grate. Store in glass or plastic containers until ready to use.
•    You could add cooked chicken or shrimp to make this a heartier meal.

Risotto with Mint, Peas & Pecorino Romano Cheese

Ingredients

4T olive oil
   1 medium yellow onion, finely diced
   1 leek, finely diced
   2 clove garlic, crushed
   ½ cup white wine
   14 ounces Arborio rice (2 cups)
   7 cups chicken or vegetable stock, heated
   1 cup fresh or frozen petite peas
   ½ cup grated Pecorino Romano cheese(more for serving)
   2 tsp. chopped mint
   1 tsp. lemon zest
   2T chopped flat parsley
   salt & pepper

1.    In a large sauté pan, over medium heat, add the olive oil; when warm add the onion and leek and sauté 3-4 minutes until they start to soften.  Add the garlic and sauté gently for 1 minute more.  Add the wine and continue stirring until the wine has almost disappeared.

2.    Add the rice and sauté 1 minute, stirring constantly. 

3.    While stirring, add one ladle of stock.  

4.    When the stock has disappeared, ( and you can draw a line in the rice) add another ladle of stock. 

5.    Continue adding stock one ladle at a time until the rice is cooked; about 20 minutes (you may not need all the stock). 

6.    Add the peas and stir until well incorporated into the rice.

7.    Remove from the heat and, add the cheese, mint, lemon zest, and parsley.

8.    Season with salt and pepper.  Serve immediately with extra cheese

Tips & Tricks

•    When washing the leeks cut it in half. Place the root end under running water (Like your giving the leek a shower) Carefully separate each layer letting the water pass though and remove any dirt and sand
•    For the freshest cheese buy a wedge. Cut into small cubes and grate it in your food processor or blender. Then store it in a glass jar in the refrigerator.
•    You can substitute the peas and mint for sautéed mushrooms & thyme for a totally different dish.