I thought about whether this pasta dish deserves a recipe, but honestly it doesn’t. I chose three of my favorite late-summer ingredients (fresh cranberry beans, one zucchini, one ear of corn), then sauteed everything in a pan with lemon, garlic, shallots, and butter until golden and soft. I love the handmade pastas at Marché Milano, which are always super fresh and affordable. (I spent about $6 for 10 portions’ worth). The pasta is quickly boiled and then tossed into the pan, alongside a few ladles of starchy pasta water, some grated Parmesan, a pinch of red chili flakes, and more lemon juice.
I love having fresh beans around the house when they’re in season, but sometimes, when you’re really hungry, the last thing you want to do is spent 10 minutes shelling a bowl of beans, and then wait another 30 minutes while they boil. I tend to make huge batches of fresh beans, and then freeze them in small quantities, ready to be consumed at a moment’s notice. Then you can enjoy a supremely satisfying lunch that materializes in about 15 minutes.
