7 oz (200 g) romano beans 1,4 cup (2 fl ozl60 mt) extra-virgin olive oil 2 medium-sized white onions, thinly sliced 2 pinches o

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Green Beans and Saffron (Fagiolini E Zafferano)

This colorful green-and-yellow topping pairs well with garganelIi or regular or spinach penne. Romano beans, sometimes called Italian beans, are flat, flavorful green beans. If unavailable, substitute regular green beans or runner beans. Alternative vegetables include an equal weight of shelled peas or, for an unusual touch, 8 zucchini (courgette) blossoms.

7 oz (200 g) romano beans

¼ cup (2 fl oz/60 ml) extra-virgin olive oil

2 medium-sized white onions, thinly sliced

2 pinches of saffron threads, soaked in 1 tablespoon hot water

2 egg yolks, lightly beaten

salt

freshly ground pepper

¾ cup (3 oz/90 g) freshly grated pecorino cheese

2 tablespoons chopped fresh flat-leaf (Italian) parsley

Trim off the ends of the beans, then slice on the diagonal into diamond-shaped pieces about 1/3 inch (1 cm) long. Set aside.

In a large, wide frying pan over medium heat, warm the olive oil. Add the onion and the saffron and its soaking water and sauté for a few minutes until the onion begins to soften. Add the beans and sauté over high heat, stirring continuously, for a couple of minutes.

Meanwhile, cook your choice of pasta until almost al dente. Drain, reserving about ½ cup (4 fl oz/125 ml) of the cooking water. Add the pasta to the sauce in the frying pan, along with the egg yolks, salt and pepper to taste and the reserved hot cooking water. Raise the heat to high and finish cooking, stirring vigorously, for 1-2 minutes.

Remove from the heat, add the pecorino cheese and toss well. Transfer to a warmed serving dish, sprinkle with the parsley and serve immediately.

Serves 4

From Williams-Sonoma Kitchen Library: Pasta Sauces