Table of Contents

Ingredients

• 12 oz (340 g) whole wheat linguine or linguine
• 3 cups (750 mL) chopped green beans
• 1/4 cup (50 mL) slivered almonds
• 2 tbsp (25 mL) extra-virgin olive oil
• 1/2 red onion, thinly sliced
• 2 cloves garlic, minced
• 2 tsp (10 mL) chopped fresh thyme
• 1 tsp (5 mL) grated lemon rind
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) pepper
• 1/3 cup (75 mL) grated Parmesan cheese
• 1/4 cup (50 mL) lemon juice

The Fun Part

1. In a large pot of boiling water, cook pasta for 6 minutes. Add green beans; cook until pasta is tender but firm, about 4 minutes. 
2. Drain and return to pot, reserving 1/2 cup (125 mL) cooking liquid.
3. In large skillet, toast almonds over medium heat until golden, about 3 minutes; remove and set aside.
4. Add oil to skillet; heat over medium heat. Add onion, garlic, thyme, lemon rind, salt and pepper; cook until onion is softened, about 2 minutes. 
5. Add to drained pasta along with Parmesan cheese, lemon juice and reserved cooking liquid; toss to coat. Serve sprinkled with almonds.

Notes