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Pasta Salad with Haricots Verts, Zucchini and Almonds

Andy Baraghani
  • 50 minutes
  • Serves 4 to 6

INGREDIENTS

2

Garlic cloves

1/2 lb

Haricots verts

1

Lemon, Zest and juice of

1

loosely packed cup Mint, leaves

1

Shallot, large

1 tbsp

Thyme

2

Zucchini, medium

1 lb

Short cut pasta

1 tsp

Red pepper flakes

1

Salt and coarse black pepper

1/3 cup

Olive oil, extra-virgin

1/2 cup

Marcona almonds

2 oz

Pecorino romano cheese