Pasta with Rustic Green Beans
Reginette pasta tossed with green beans, garlic and Grasso d'Alpe: a rustic traditional dish from the Masera area, at the entrance to the Vigezzo Valley.
Ingredients
For 4 personeIngredients
Before you start
Method
Boil the green beans
Boil the green beans in salted water until cooked, drain and set aside.
Cook the pasta
Cook the reginette pasta in plenty of salted water.
Brown the garlic
In a large frying pan, brown the unpeeled garlic with oil or butter.
Add flavour
Add the boiled green beans and diced Grasso d'Alpe, allowing the flavours to combine.
Toss and serve
Drain the pasta al dente, toss it in the frying pan with the dressing until the cheese melts slightly; remove the garlic and serve.
Good to know
Tips
Use unpeeled garlic (with the skin on) for a delicate aroma that is not overpowering.
Variations
Grasso d'Alpe can be replaced with fresh Toma cheese.
Storage
Best enjoyed freshly made; it is not well suited to storage due to the melted cheese.
Nutritional values
Approximate values per porzioneBehind this recipe
A traditional dish from the Masera area, at the entrance to the Vigezzo Valley: it combines pasta with green beans and mountain cheese in a rustic, flavoursome dressing.
