Fusilli with Green Beans, Pancetta, and Parmigiano

Green beans, cooked until crisp-tender, are the star of this show. If
you don't have some growing in your own garden, this dish is worth a
quick stop at the farmers' market. The pasta's cooking water melts the
cheese and turns it into a rich sauce that coats the beans and pulls
everything together. If you can't find pancetta, substitute bacon.

Serves two to three.

What You'll Need
Kosher salt
1/2 lb. fusilli or other twisted pasta
4 oz. pancetta, sliced 1/4 inch thick and cut into 1/2 -inch squares
(3/4 cup)
1 large clove garlic, smashed and peeled
1/2 lb. green beans, trimmed and cut into 1-inch lengths (2 cups)
Freshly ground black pepper
2 Tbs. unsalted butter, at room temperature
2 oz. finely grated Parmigiano-Reggiano (1 cup)

Directions continue...


Using frozen from the summer garden...don't you just love having a
garden and a freezer?

The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures may not
be consistent with what you know to be true.
As with any recipe, you may find your personal
intervention will be necessary. Bon Appétit!