How to Make Linguine With Summer Beans

This is a great way to taste the different flavors of summer beans. This recipe is great alone or as a side dish for roast chicken. Serve with a spicy petite sirah. Serves eight.

Instructions

Difficulty: Easy

Things You’ll Need:

• Beans
• Olive Oil
• Garlic
• Onion
• Thyme
• Salt
• Pepper
• Broth
• Butter
• Linguine
• Ricotta
• Nasturtiums
• Knives
• Pans
• Plates
• Spoons
• 1/2 lb. shelling beans, such as cranberry or fava
• 1/4 lb. French beans (young, green string beans), blanched
• 1/8 lb. wax beans, blanched
• 1/8 lb. Blue Lake (green) beans, blanched
• 1/4 c. olive oil
• 1 medium yellow onion, sliced
• 3 cloves garlic, minced
• 1 tbsp. chopped thyme
• 3/4 tsp. salt, or more to taste
• 1/2 tsp. black pepper
• 1/2 c. stock or broth
• 2 tbsp. unsalted butter
• 1 lb. linguine, cooked al dente
• 1 c. fresh whole milk ricotta
• 4 nasturtium flowers

1. Shell and cook the shelling beans (see "How to Cook Shelling Beans," under Related eHows).
2. Blanch the French, wax and green beans separately al dente.
3. Slice the wax and green beans lengthwise.
4. Heat the oil in a large sauté pan, add the onion and cook on medium-high until caramelized, about 12 minutes, stirring occasionally.
5. Add garlic and continue cooking for 1 minute.
6. Add all beans, thyme, salt, pepper and broth. Raise head and allow to reduce for 3 minutes. Stir in butter.
7. Drop the cooked pasta (see Related eHows) in the sauté pan and toss to coat.
8. Place on serving plates and spoon a large dollop of ricotta on top of each portion. Pull the petals off the flowers and sprinkle on top of the ricotta and pasta. Serve immediately.