- 1 1/3 cups short-cut macaroni
- 6 pounds fine green beans, cut in half
- 2 teaspoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 cups sliced large scallions
- 2 tablespoons sour cream
- 2 teaspoons whole-grain mustard
- 1 lemon, zested
- 8 ounces thickly sliced cooked ham or smoked pork loin, trimmed of all fat and cut into fine strips
- 1 (15 ounce) can red kidney beans, drained and rinsed
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 3 tablespoons chopped Parsley
- Salt and fresh-ground pepper
- Cook the pasta in a large pan of boiling water until al dente, 10 to 12 minutes, or according to package directions. Add the green beans for the last 3 minutes of the cooking time; drain well.
- While the pasta is cooking, heat the oil and butter in a large nonstick skillet or wok over medium heat until the butter starts to sizzle. Add the scallions and stir-fry until soft, 3 to 4 minutes.
- Blend together the sour cream, mustard, and lemon zest, and add to the pan or wok. Stir in the ham or pork and the kidney and cannellini beans. Stir-fry until piping hot, 2 to 3 minutes.
- Season with salt and pepper to taste. Add the pasta and green beans, and stir to mix. Sprinkle the parsley on top.