Add Lemon Juice And Zest, Butter, Parmesan, And ½ Cup Pasta Water To Pot, Then Stir Gently To Combine, Adding Additional Pasta Water Until Creamy. Add Red Pepper Flakes, Prosciutto, Arugula, And Lemon Slices And Toss Until Arugula Just Begins To Wilt. Season With Salt And Pepper, Garnish With Parm, And Serve

• 1/4 pound green beans halved
• 1 3/4 cups Basil Leaves fresh 1 = 1/2 cups for recipe. 14 cup for garnish)
• 2 Lemons juice of
• 1 teaspoon Garlic minced
• 1/4 cup Olive OIl
• 2 tablespoons Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 4 cups Farro cooked and cooled
• 1 pint Cherry Tomatoes halved
• 2 cups Chickpeas drained and rinsed

1. 1. Bring a pot of salted water to boil and prepare a bowl of ice water. Cook green beans until bright green; transfer with a slotted spoon to ice water. Drain and set aside.
2. 2. In a mini food processor, combine basil, lemon juice, and garlic and pulse to combine. With the motor running, add olive oil in a steady stream until smooth, then season generously with salt and pepper.
3. 3. In a large bowl, combine farro, tomatoes, chickpeas, and green beans, then pour over basil vinaigrette and toss gently to combine. Season with salt and pepper.

green beans, basil, lemons juice, garlic, olive oil, olive oil, salt, pepper, farro cooked, tomatoes, chickpeas

Taken from www.epicurious.com/recipes/member/views/add-lemon-juice-and-zest-butter-parmesan-and-cup-pasta-water-to-pot-then-stir-gently-to-combine-adding-additional-pasta-water-until-creamy-add-red-pepper-flakes-prosciutto-arugula-and-lemon-slices-and-toss-until-arugula-just-begins-to-wilt-season-with-salt-and-pepper-garnish-with-parm-and-serve-5acad57f644e6c405da9e400 (may not work)