Cherry Tomato, Green Bean and Parsley Gremolata Pasta
- By Jo Ingleby Jo Ingleby
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.