You know what’s annoying?
And when I say “people”, I mean male runners who get upset when female runners are going faster than them. And then, said male runners start chasing after them in a frenzy while their wind pants are swishing in the cold, leaving said female runners to start running faster.
Happy Friday, all! May your weekend be filled with loads of carbs.
And not road rage.
Pasta with Green Beans/Brussels Sprouts
½ lb. short-cut pasta, such as penne rigate
½ large shallot, minced
2 garlic cloves, minced
1 pint Brussels sprouts, cleaned and halved
1 bundle haricots verts, cut into 1-inch lengths
½ cup white wine
1 cup Parmesan cheese, grated
2 heaping Tbsps. basil, cut en chiffonade
extra-virgin olive oil
salt & pepper
1. Bring a large pot of salted water to a boil. Cook pasta according to directions.
2. While pasta is cooking, prepare veg: heat 2-3 Tbsps. oil in a small saucepan over medium-low heat. Add shallots, and sweat for 5-7 minutes. Add garlic and sauté for a few minutes more. Raise heat and add Brussels sprouts and sauté for 5 minutes before adding in green beans. Sauté until all veg are golden in color.
3. Add white wine, scraping up brown bits from the bottom of the pan. Cook down until 1 Tbsp. alcohol remains.
4. When pasta has finished cooking, transfer to veg mix. Toss in Parmesan and basil. Season with salt and pepper to taste.
**If pasta is still dry after tossing in bread crumbs, add a cup of pasta water.