Gemelli ai Fagiolini

Page 115

Cuisine: Italian | Course Type: Main Courses

(1 review)

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To me, this was surprisingly good. Two thirds of the green beans (haricots verts here) are cooked then puréed with cream, cinnamon, and a bit of garlic. This is tossed with gemelli (I used casareccia which is more easily available) along with the remaining beans cut in short lengths (similar to the pasta) and topped with toasted walnuts. Could be a starter, but we enjoyed it as a main.

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