Le Cirque's Fettuccine With Green Beans and Basil

"This is so simple and so perfect--a lovely marriage of fresh vegetables and herbs, with al dente pasta, lightly accented with butter and parmigiano. It's thanks to the artistry of Sirio Maccione of Le Cirque."
 
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photo by mary winecoff photo by mary winecoff
photo by mary winecoff
photo by Court C. photo by Court C.
photo by kiwidutch photo by kiwidutch
photo by Jellyqueen photo by Jellyqueen
Ready In:
30mins
Ingredients:
9
Serves:
4-6
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ingredients

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directions

  • Bring a good sized pot of salted water to a boil and add the green beans and cook, perhaps as much as five minutes, but you must check--the beans should be tender but still crisp.
  • Drain and set aside.
  • Place basil, garlic, parmigiano and olive oil in a food processor or blender and puree until smooth -- you should have about 3/4 of a cup of the mixture.
  • Meanwhile, cook the fettucine in boiling salted water until al dente, drain the pasta, and reserve 1/2 cup of the pasta water.
  • Melt one tablespoon of the butter in a large skillet and gently saute the green beans to warm them, seasoning with salt and pepper.
  • Toss the pasta in with the beans.
  • Add the basil puree, the pasta water and the remaining butter and stir well.
  • Taste, adjust seasoning, and serve.

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Reviews

  1. This was awesome! I would decrease the olive oil next time. I also did not use the broth. I did squeeze some lemon on my plate as Jellyqueen did; it was a nice addition. Greay way to use Green Beans. Loved it!
     
  2. I had just picked some fresh green beans from the garden and whipped this up fast. Loved the taste and the ease in making. Thanks for sharing. Made for ZWT4.
     
  3. Loved it! This went down well at our place, and better still was quick and easy to make. DH the Pasta Master critic extradinaire didn't rave but he certainly didn't have any cutting remarks about it either so that's worth a 4 star rating in my book and I'll be making this again. Lovely tasty recipe. Thanks!
     
  4. We really enjoyed this recipe!!! The only change that I may make next time, is to add just a squeeze of fresh lemon juice...and that is just a personal preferrence. The recipe is wonderful as is!!!
     
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Tweaks

  1. Added crumpled bacon.
     

RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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