1½ pounds green beans, washed and trimmed
1 cup grape tomatoes, sliced in half
1 tablespoon grapeseed oil* (just enough to coat the beans), plus for serving
4 cloves of garlic, finely minced
¾ teaspoon kosher salt
freshly ground black pepper
¼ cup Parmesan cheese
¾ lb. penne or rigatoni pasta
You may substitute olive oil if desired.
*Depending on the moisture released by the vegetables, you may wish to add a tad more oil at the point of serving
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.