August is a great time for all kinds of fresh beans, from wide Romanos to skinny French filets. This is best with the thinnest green beans you can find.
1/2 pound (2-inch) cut green beans
4 cups hot cooked fusilli (about 8 ounces uncooked pasta)
1/2 cup chopped fresh flat-leaf parsley
1/2 cup thinly sliced green onions
2 tablespoons chopped fresh or 2 teaspoons dried oregano
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
1/4 cup (1 ounce) grated fresh Parmesan cheese
How to Make It
Bring 3 cups water to a boil in a large saucepan; add beans. Cook 4 minutes or until tender; drain. Combine the beans, pasta, and the next 7 ingredients (pasta though garlic) in a large bowl; toss well. Sprinkle with cheese.