Fettuccini with Braised Green Beans

1 ½ lbs young slender green beans- ends trimmed
1 ½ cups peeled, chopped fresh tomatoes or canned tomatoes ¼ cup olive oil
6 cloves garlic, minced
½ tsp fennel seed, lightly crushed in a mortar or spice grinder
¼ tsp hot red pepper flakes
Approximately 4 cups chicken or vegetable stock
1 lb. fettuccini
1 cup freshly grated parmesan cheese

In a 12 inch skillet, combine beans, tomtatoes, olive oil, garlic, fennel seed, hot red pepper flakes. Add enough stock to come just to the top of the beans. Bring to simmer. Cover partially, reduce heat to maintain a simmer and cook until beans are very tender- soft enough to twirl in a fork with fettuccine. Add more water or stock if beans seem to dry. At the end of cooking there should be a few tablespoons of liquid, enough to cool noodles.

Cook pasta until al dente. Drain transfer to large bowl. Add beans and toss. Add parmesan cheese, toss and serve.

From the Host of our Ocean Beach Site, Ione Hastings

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