Pappardelle with Romano Beans

1. 1

   In a medium saucepan of boiling salted water, cook the beans until tender, about 4 minutes.

2. 2

   Drain and refresh with cold water.

3. 3

   Cut the beans into 2-inch lengths.

4. 4

   In a large skillet, melt 1 tablespoon of the butter in the olive oil.

5. 5

   Add the red pepper and the white of the scallion and toss over high heat for 1 minute.

6. 6

   Add 1/2 cup of water, reduce the heat to moderately low, cover and cook until the pepper is tender, about 4 minutes.

7. 7

   Add the Romano beans and cook until warmed through.

8. 8

   Stir in the sour cream and scallion greens and remove from the heat.

9. 9

   Meanwhile, in a large saucepan of boiling salted water, cook the pappardelle, stirring, until al dente, about 3 minutes.

10. 10

    Drain the noodles and transfer to a platter.

11. 11

    Toss with the remaining 1 tablespoon butter.

12. 12

    Season the vegetable mixture with salt and pepper, spoon over the pasta and garnish with the basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.