Braised Romano Beans with Lemon and Feta
Ingredients
- 1 onion
- 6 cloves garlic
- 1 pound Romano beans
- 1 lemon
- 2 T fresh parsley leaves
- 12 ounces uncooked shrimp (16/20) (OPTIONAL)
- 7 T olive oil, divided (1 T for oiling the shrimp and 6 T for the veg braise)
- salt and pepper, to taste
- 2 cups chicken stock
- ¾ cup gluten-free casarecce
- 1 T dried oregano
- 4 ounces crumbled feta
Instructions
- Preheat the oven; prep the vegetables - Preheat the oven to 400℉, convection roast setting. Peel and chop the onion. Peel and grate the garlic. Trim and cut the green beans into 2-inch pieces. Zest and juice the lemon. Wash and chop the parsley, enough for 2 T in the dish and a bit more for garnish before serving.
- Prep and roast the shrimp (if using)- Peel and devein the shrimp, then remove the tail. Toss the shrimp with 1 T olive oil and salt it generously. Lay it out in a single layer on a lined baking sheet, and roast until opaque and curled into a C shape, turning once during roasting. Stash in a warming oven until you're ready to assemble the dish.
- Cook the veg - Add 6 T oil to a skillet, and heat until shimmering. Add the onion and cook until softened. Add the grated garlic, and cook until fragrant, about a minute. Add the green beans and salt and pepper, stirring in the oil until the beans are glistening. Then pour in the stock and bring to a simmer. Cover, turn to medium-low, and braise the beans in the broth until very tender.
- Cook the pasta in the broth - Remove the lid and stir in the pasta with another ½ t salt. Cover and cook, undisturbed, until the pasta is cooked through. Set aside to cool for 5 minutes, then stir in the lemon juice and herbs.
- Assemble and serve - Nestle the warm shrimp (if using) into the beans and press pieces of feta into the sauce to warm it, or just sprinkle the cheese if it's already crumbled. Sprinkle with lemon zest, a drizzle of olive oil, and more fresh parsley. Serve in big bowls.