Lettuce Patch Gardens Sustainably grown artisan vegetables Colorado Springs, Colorado

Linguine with Frenched Green Beans and Parsley Pesto

8 ounces fresh green beans, trimmed and sliced lengthwise into thin slivers

2 cups gently packed flat-leaf parsley leaves

10 fresh basil leaves

1 garlic clove, peeled

1/2 cup extra virgin olive oil

pinch or more of cayenne

1/2 cup freshly grated Pecorino Romano

8 ounces dried linguine

Bring a large pot of water to a boil for the pasta.

Steam the green beans until tender. They should yield easily under the pressure of your teeth.

Whirl the parsley, basil garlic, olive oil and cayenne in a blender until you have a chunky puree. Stir in the Romano cheese. (Romano cheese tends to be salty, so taste for salt and add additional if desired).

Generously salt the pasta water and drop in the linguine. Cook until al dente. Reserve 1 cup of the water. Return the pasta and beans to the pot, and add the pesto. Toss to combine. Add enough of the pasta water to loosen the pesto.

Serve with extra Pecorino Romano at the table. Serves 4.

Adapted from: On Top of Spaghetti