- 4 oz green beans, trimmed 125 g
- 14 oz pappardelle or rigatoni pasta 400 g
- ¼ cup olive oil 60 mL
- 2 tbsp freshly squeezed lemon juice 30 mL
- 10 fresh mint leaves
- 2 green onions, thinly sliced
- 1 clove garlic, minced
- 4 Roma (plum) tomatoes, seeded and chopped
- 1 can (14 to 19 oz/398 to 540 mL) cannellini beans, rinsed and drained, or 2 cups (500 mL) cooked navy beans or Great Northern beans
- 2 oz creamy goat cheese 60 g
- ½ cup plain yogurt 125 mL
- In a large pot of boiling salted water, blanch green beans for 5 minutes. Using tongs or a slotted spoon, lift beans out of the boiling water. Plunge into ice cold water. Drain and set aside.
- Return pot to the heat and bring water back to a boil. Add pappardelle and cook for 8 to 12 minutes or until al dente. Drain and rinse under cold water. Set aside.
- In a bowl, whisk together oil and lemon juice. Using a fork, mix in mint leaves, green onions, garlic and tomatoes. Add green beans, pappardelle and cannellini beans. Toss to coat beans and pasta with oil mixture. Divide salad evenly among 4 plates.
- In a bowl, combine goat cheese and yogurt. Spoon a dollop over top of each salad.