Pappardelle with Romano Beans

• 3/4 pound fresh Romano beans, trimmed
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium red bell pepper, thinly sliced
• 1 large scallion, white and green separated and thinly sliced lengthwise
• 1/4 cup sour cream, at room temperature
• 3/4 pound fresh pappardelle or fettuccine
• Salt and freshly ground pepper
• 2 tablespoons minced fresh basil

1. In a medium saucepan of boiling salted water, cook the beans until tender, about 4 minutes.
2. Drain and refresh with cold water.
3. Cut the beans into 2-inch lengths.
4. In a large skillet, melt 1 tablespoon of the butter in the olive oil.
5. Add the red pepper and the white of the scallion and toss over high heat for 1 minute.
6. Add 1/2 cup of water, reduce the heat to moderately low, cover and cook until the pepper is tender, about 4 minutes.
7. Add the Romano beans and cook until warmed through.
8. Stir in the sour cream and scallion greens and remove from the heat.
9. Meanwhile, in a large saucepan of boiling salted water, cook the pappardelle, stirring, until al dente, about 3 minutes.
10. Drain the noodles and transfer to a platter.
11. Toss with the remaining 1 tablespoon butter.
12. Season the vegetable mixture with salt and pepper, spoon over the pasta and garnish with the basil.

romano beans, unsalted butter, olive oil, red bell pepper, scallion, sour cream, salt, fresh basil

Taken from www.foodandwine.com/recipes/pappardelle-with-romano-beans (may not work)