Wondering what I eat on just a plain-old week day for dinner? Well this meal is exactly the type of basic meal I eat all the time. (I just had it last Wednesday and it was good). I LOVE one bowl pasta dishes. They are amazing, easy and veryyyyyy budget friendly. If you have any leftover meat, you could chop it up and added it. But you do get protein from the nuts and cheese. I often have my hubby grill an extra steak or chop for this very type of thing.
I also love this type of dish because I can do most of my work earlier in the day. I might be the only one, but by dinner time I am dragging. I like to cook what I can earlier. At noon (right after lunch) I do all the roasting. I just keep the green beans in the large bowl I am serving them in on the counter.
And yes, this is a "budget" dish IF you get a deal on your cheese and nuts. Also if you picked raspberries in the summer and filled up your freezer, then the dessert is a good deal too.
I buy Romano cheese instead of Parmigiano-Rggiano. First, it is usually cheaper. It also has more bang-for-your-buck and a much more intense, salty flavor. Since I can not afford the good stuff, the Romano's intensity helps. I love this cheese sooo much, a small wedge of this with some dried figs is my idea of heaven.
Buy nuts when on sale and store in freezer !!!!!
Roasted Garlic/Green Bean Pasta
1 pound frozen green beans, (I like the thin, french ones)
1 head of garlic, roasted
1/3 cup toasted, chopped hazelnuts or walnuts
1/2 cup crumbled blue cheese
1 pound cooked pasta
To roast green beans:
Pre-heat oven 375. Toss green beans, still frozen in 4 TBL. or so of olive oil, 1 tsp. salt and pepper to taste. Oil will freeze, but it will be fine. Spread beans out on a large cookie tray. Roast to your liking. At lest 1/2 hour or more (if you like them supper crispy like me).
While cooking beans toast nuts and roast garlic. Just wrap you pre-pared garlic in a square of foil and set off to the side of the oven to roast.
When ready to eat, toss beans with cheese, garlic, 1/8 cup olive oil, another tsp. of salt, pepper and hot cooked pasta. If pasta still looks dry add more oil. Serve with fresh Romano cheese
Silken Raspberry Mousse
(with some bittersweet chocolate-chips on the side xoxoxox)