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GEMELLI WITH GREEN BEANS, WALNUTS, BACON




Source of Recipe


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Recipe Introduction


Depending on where you live, haricots verts—tiny green beans about as thick as a pencil—can be easy or impossible to find. If you can't get them, choose the smallest green beans available


List of Ingredients




8 to 10 oz. gemelli or other short twisted pasta
4 oz. haricots verts or very small green beans
4 to 6 slices bacon, cut into 1/2-inch-wide strips
3 tablespoons olive oil, divided
1 shallot, minced
3 garlic cloves, minced
3/4 cup walnut pieces, toasted*
3/4 cup (3 oz.) crumbled Gorgonzola cheese
Kosher (coarse) salt
Freshly ground pepper

Recipe



Cook gemelli in large pot of boiling salted water according to package directions; drain. (Do not rinse.)

2. Meanwhile, bring medium saucepan of water to a boil. Add haricots verts; cook 1 to 2 minutes or until crisp-tender. Drain; run under cold water to stop cooking.

3. Cook bacon in medium skillet until almost crisp. Place on paper towels to drain. Discard bacon drippings from skillet.

4. Return skillet to medium heat. Add 1 1/2 tablespoons of the oil and shallot; cook 5 minutes or until shallot is soft and fragrant. Add garlic; cook 2 minutes. Add haricots verts and walnuts; toss thoroughly to heat through.

5. Place gemelli in shallow bowl. Add haricots verts mixture and remaining 1 1/2 tablespoons oil; toss thoroughly. Add bacon and Gorgonzola; toss. Sprinkle with salt and pepper.

TIP *To toast walnuts, spread on baking sheet; bake at 375°F. for 7 to 10 minutes or until lightly browned. Cool.

4 servings