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Components

Kosher salt and freshly ground black pepper

2 cups French green beans, thinly sliced lengthwise

12 ounces bucatini pasta

one/4 cup extra-virgin olive oil, plus additional for drizzling

4 cloves garlic, sliced

1/4 teaspoon crushed red pepper flakes

Zest and juice of 3 lemons

3 tablespoons unsalted butter

one/2 cup grated Pecorino-Romano, plus much more for serving

1/2 cup chopped fresh parsley

Directions

1. Put together a bowl of ice water and set aside. Bring a massive pot of salted water to a boil. Add the green beans and cook till brilliant green and just barely cooked via, two to 3 minutes. Use a spider or strainer to transfer the green beans to the ice bath and allow great totally prior to draining. Add the bucatini to the identical pot of boiling water. Allow cook to al dente, about three minutes less than the package instructions.


2. Meanwhile, heat the olive oil in a massive saute pan over medium-high heat. Cook the garlic and red pepper flakes right up until fragrant but not browned, about one minute, then add the lemon zest and juice and roughly one/4 cup pasta water.


3. Use tongs to transfer the pasta immediately to the saute pan. Add the butter and blanched green beans, then toss to coat the pasta and beans in the sauce. Maintain cooking, tossing, until the pasta is al dente and the sauce is glossy and thickened, about 3 minutes more. Flip off the heat and steadily stir in the Pecorino, tossing continuously. Season with salt and freshly ground black pepper.


4. Divide pasta among 4 serving bowls and garnish with the parsley, more Pecorino and a drizzle of olive oil.

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