Chez Starz

I am posting more vegetarian dishes because it seems as though my daughter is serious about this no-meat business. As a vegetarian myself for nine years, on and off, I understand where she is coming from, and I am trying to make new dishes to keep her fed and healthy. Here is a good summer recipe from Martha Stewart Living magazine.

Ingredients:

• 8 oz penne pasta (recipe calls for whole wheat but you can use whatever you prefer, of course)
• 8 oz green beans, trimmed and cut into thirds
• 8 oz wax beans, trimmed and cut into thirds
• 6 oz peas (1 1/4 cups); recipe calls for frozen, but we used fresh from the Farmer’s Market
• 1/4 cup extra-virgin olive oil
• 4 large cloves garlic, thinly sliced (2 TBS)
• 1 1/2 tsp. grated lime zest, plus 1 TBS fresh juice
• 1 cup packed cilantro, finely chopped
• Coarse salt and freshly ground pepper

Directions:

Cook pasta in a large pot of boiling salted water for 6 minutes; add beans and cook until pasta and beans are al dente, 4 to 5 more minutes. Add peas and immediately drain. Run cold water over pasta and vegetables until completely cool, drain, and transfer to a bowl.

In a small skillet, heat oil; add garlic and cook until golden 1-2 minutes). Remove from heat and stir in lime zest and juice. Combine with pasta, add salt and pepper to taste, toss with cilantro, and serve or refrigerate.