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