SPAGHETTI WITH ROMANO BEANS, BLACK PEPPER AND GOAT CHEESE

Spaghetti With Romano Beans, Black Pepper and Goat Cheese image

This pasta is inspired by a classic Roman dish made with just pasta, Pecorino and lots of pepper. I decided to try a creamier version using goat cheese and added the flat romano beans, still abundant in local farmers' markets.

Provided by Martha Rose Shulman

Categories dinner, easy, quick, one pot, pastas, appetizer, main course

Time 30m

Yield Serves four

Number Of Ingredients 6

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Ingredients

Salt to taste
3/4 pound romano beans
3/4 pound spaghetti
4 ounces goat cheese
1 to 2 teaspoons freshly ground black pepper (to taste)
2 tablespoons olive oil

Steps:

Bring a large pot of water to a boil and salt generously. Fill a bowl with ice water. Add the beans to the pot, and cook five minutes, until tender. Transfer to the ice water, then drain. Cut away the stem ends, and cut the beans into 2-inch lengths.
Place the goat cheese in a bowl. Bring the water back to a boil, and add the spaghetti. Cook al dente, following the timing instructions on the package (usually 10 minutes).
Just before the pasta is finished, add 1/2 cup of the cooking water to the goat cheese and stir together. Remove another 1/2 cup of the pasta cooking water from the pot and set aside.
When the pasta is ready, add the beans back into the pot with the pasta. Heat through, then drain. Return the pasta and beans to the hot pot, along with the diluted goat cheese, the pepper and the olive oil. Toss together until the pasta is coated with the cheese. If desired, thin out with some of the pasta water you set aside. Serve hot.

Nutrition Facts : @context http, Calories 479, UnsaturatedFat 8 grams, Carbohydrate 70 grams, Fat 14 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 479 milligrams, Sugar 5 grams