Organic Food Delivery

 

Cherry Tomato, Green Bean and Parsley Gremolata Pasta

Cook the pasta in a large pan of boiling, salted water until al dente, which takes about 9 minutes.

Heat a large frying pan and a splash of olive oil. Gently cook the sliced shallot until it starts to caramelise. Add the garlic and sage and cook for a few minutes so the sage crisps up. Add the green beans and cherry tomatoes. Stir fry for 5 minutes or until the green beans are tender and the tomatoes start to split.

Make the gremolata by finely chopping the parsley, either in a food processor or with a knife, depending on how chunky you like your herbs. Add the lemon zest, garlic and chilli and stir in 1 tbsp of Extra virgin olive oil. Season well to taste.

Using a slotted spoon take the pasta from the saucepan directly into the frying pan of beans and tomatoes; the cooking water will give extra flavour and liquid to the dish. Stir the gremolata through the pasta; or serve in a separate dish with a bowl of grated cheese.

Ingredients

  • 250g cherry tomatoes, left whole
  • 150g French Beans, topped and tailed
  • 1 shallot, sliced
  • 1 clove garlic, finely chopped
  • 8 fresh sage leaves
  • Extra virgin olive oil
  • 500g dried penne pasta
  • Salt and pepper

Parsley Gremolata:

  • A handful of parsley
  • 1 clove of garlic
  • The zest of a lemon ½ tsp chilli flakes (optional)
  • Salt and pepper

To serve;

  • grated parmesan (or vegetarian alternative)
organic dinner illustration

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