Yield
Makes 3 or 4 servings

Notes: Sunset reader Nicole Perzik blends North African flavors in this bean and pasta dish. She prefers to use whole tiny haricots verts, but the seasonings also blend well with larger fresh beans cut into 3-inch lengths.

How to Make It

Step 1

In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil.

Step 2

Trim ends and pull any strings from beans; rinse beans.

Step 3

With a vegetable peeler, cut thin peel (colored part only) from orange. Cut enough of the peel into fine shreds to make 1 tablespoon. Cut orange into wedges.

Step 4

When water boils, add linguine and cook 6 minutes. Add beans and cook until pasta and beans are tender to bite, 5 to 7 minutes longer. Drain and pour into a wide, shallow bowl.

Step 5

Meanwhile, in a 10- to 12-inch frying pan over high heat, stir olive oil and cumin until seed is fragrant, about 1 minute. Add garlic, onions, and cherry tomatoes; stir until tomatoes are hot, about 2 minutes.

Step 6

Add broth and orange peel; bring to a boil. Pour over noodles and beans, mix, and season to taste with salt and pepper. Serve with orange wedges to squeeze juice onto each portion.

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