New This Month

Long Fusilli with Potatoes and Haricots Verts in Lemon Sauce

5
4
3
2
1
5

Lemon, grated cheese, and cooking water make up the remarkably simple sauce for this pasta. Baby fingerling potatoes in different colors look great, but any small boiling potatoes will taste good -- just cut them into quarters if need be.

Source: Martha Stewart Living, August 2011
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Follow these steps when you cook the pasta for this dish: Bring a large pot of water (6 quarts) to a boil -- you want enough water so the pasta can move around. Season the water with 1/4 cup coarse salt. (The water should be well seasoned; think "salty like the sea.") Cook 1 pound of pasta until al dente. Drain, reserving at least 2 cups cooking water. The pasta releases starch as it cooks, and the starchy water is essential to the sauce.

Similar Recipes

Reviews

5
4
3
2
1
5
How would you rate this recipe?
5

I'm in the mood for:

{{mainDropdownTitle}}
  • breakfast
  • lunch
  • dinner
  • dessert
  • an appetizer
  • a cocktail
{{secDropdownPreword}} {{secDropdownTitle}}
  • that's eggy
  • that's fruity
  • that's hearty
  • that's healthy
  • that's simple
  • that's a smoothie
  • that's a casserole
  • that's off the beaten path
  • that's light
  • that's packable
  • that's speedy
  • that's warming
  • that's kid-friendly
  • that's comforting
  • that's quick
  • that's healthy
  • that's a sunday dinner classic
  • that's vegetarian
  • that's seasonal
  • that's chocolaty
  • that's an american classic
  • that's easy
  • that's fruity
  • that's salty and sweet
  • that's over the top
  • that's crowd pleasing
  • that's simple
  • that's for a cocktail party
  • that's a dip or spread
  • that's healthy
  • that's cheesy
  • that's shaken not stirred
  • that's bubbily
  • that's good for a crowd
  • that's ideal for brunch
  • that's seasonal
  • that's simple
  • that's artisanal
See Recipes