Penne with Charred Green Beans

• 1/4 cup coarsely chopped walnuts
• 2 tablespoons walnut oil
• 1 pound young green beans, cut into 1 1/2-inch lengths
• 2 shallots, minced
• 1 large garlic clove, minced
• 1 tablespoon finely chopped summer savory or flat-leaf parsley
• 2 tablespoons fresh lemon juice
• Salt and freshly ground pepper
• 1 pound penne rigate
• 4 ounces ricotta salata, crumbled (about 1 cup)

1. Bring a large pot of salted water to a boil.
2. Meanwhile, in a large deep skillet, toast the walnuts over high heat, stirring constantly, until fragrant, about 5 minutes.
3. Transfer to a plate to cool.
4. Add 1 teaspoon of the walnut oil to the skillet along with the beans and cook over high heat, stirring, until tender and blackened in spots, about 8 minutes.
5. Add 1 tablespoon of the walnut oil, the shallots, garlic and summer savory and cook until fragrant, about 2 minutes.
6. Add the lemon juice and season with salt and pepper.
7. Cook the penne in the boiling water until al dente.
8. Drain the pasta, reserving 1 cup of the cooking water.
9. Add the pasta to the skillet and toss with the green beans; stir in some cooking water if the pasta seems dry.
10. Add the ricotta salata, toasted walnuts and the remaining 2 teaspoons of walnut oil; toss well and serve.

walnuts, walnut oil, green beans, shallots, garlic, summer, lemon juice, salt, penne rigate, ricotta salata

Taken from www.foodandwine.com/recipes/penne-with-charred-green-beans (may not work)