The Food and Booze Logs

A quick to make dish of lightly caramelised beans that works either as a tasty side or as a meal with pasta.

For two you’ll need 300 g of green beans, 3-4 tablespoons extra virgin olive oil, 2 cloves of pressed garlic, 1 chili fruit, 1 teaspoon lemon zest, Parmesan cheese, linguine, salt and black pepper.

If using frozen beans, start by defrosting them. Trim the ends if needed. Heat the oven to 220 ° C. Remove the seeds from the chili fruit and chop it finely.

Place the beans in a bowl and pour in the olive oil. Grate a lemon to get the zest and add that, the chopped chili and the pressed garlic to the beans. Add salt and pepper to taste.

Toss the beans until they’re evenly coated with the oil-garlic-chili mixture.

Heat a pan of water to boil the pasta and cover an oven plate with a baking sheet.

When the water is almost boiling, spread the beans over the oven plate and place it in the oven.

The beans will need 15-20 minutes so time the pasta for that. Turn the beans twice or thrice while in the oven so they roast evenly.

When the beans are tender and slightly caramelised but not too brown, remove them from the oven and the baking plate. If you leave them on the baking plate, they’re likely to be over fried.

When the linguine is cooked, drain it, place it on plates and add the beans on top. Grate Parmesan cheese according to taste on the dish or leave it out for a vegan meal.

List of ingredients

• Green beans, trimmed
• Extra virgin olive oil
• Garlic
• Chili fruit
• Lemon zest
• Salt
• Black pepper
• Linguine, if serving as a main course. Spaghetti works too.
• Optional: Parmesan cheese

Linguine vs spaghetti Why choose one over the other? Linguine is flat and slightly wider while spaghetti is round and slightly thinner. The shape causes a slight difference in how the accompanying dish is perceived. The wider surface of linguine binds sauce better while spaghetti is often used with dishes that easily sticks to the thinner pasta. Both work in this dish but choosing either will subtly influence the taste.

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