Bucatini pasta with lemon

Votes: 2

Time: 35 min.
Complexity: easily
Servings: 4

Bucatini pasta is cooked in a light lemon sauce with thinly sliced green beans, which add richness and make the flavor even more refreshing. To make the sauce, you'll need lemons (juice and zest), spices, a little butter, grated Pecorino cheese, and some of the starchy pasta cooking water. Once you add the bucatini cooking water to the pan, it will bind all the ingredients together, creating a sauce that deliciously coats the pasta. Serve the bucatini sprinkled with fresh parsley and plenty of grated cheese. A wonderful, refreshing side dish for fish and seafood!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

340 g bucatini pasta
2 cups French green beans, thinly sliced lengthwise
1/4 cup olive oil + extra for drizzling
4 cloves garlic, thinly sliced
1/4 tsp crushed red pepper flakes
Zest and juice of 3 lemons
3 tablespoons unsalted butter
0.5 cup grated Pecorino Romano cheese + extra for serving
0.5 cup chopped fresh parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: bucatini pasta, green beans, red pepper flakes, lemon zest, parsley, Pecorino Romano cheese

Cooking the dish according to the recipe:

Prepare a bowl of ice water and set aside. Bring a large saucepan of salted water to a boil. Add the green beans and cook until bright green and almost cooked through, 2-3 minutes. Using a slotted spoon, transfer the green beans to the ice water and let them cool completely. Drain. Add the bucatini to the same saucepan of boiling water. Cook until al dente, about 3 minutes less than the package directions.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Cook the garlic and red pepper until fragrant and darkened, about 1 minute. Then add the lemon zest and juice and about 1/4 cup of the pasta cooking water.

Using tongs, transfer the pasta directly to the skillet. Add the butter and blanched green beans, then toss to coat the pasta and beans with the sauce. Continue cooking, tossing, until the pasta is al dente and the sauce is glossy and thick, about 3 more minutes. Turn off the heat and gradually stir in the pecorino cheese. Season with salt and pepper to taste.
Divide the pasta among four bowls and sprinkle with parsley, additional pecorino cheese and a drizzle of olive oil.

Categories:

recipe / Main courses / Side dishes / Pasta / Italian cuisine / Geoffrey Zakarian

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