Pasta With Green Beans and Almond Gremolata Recipe (2024)

This is genius, really. Don't make substitutions until you've tried it once as written, and don't bother if you don't have celery leaves. They are the lynchpin of the dish, and flat leaf parsley is just not a worthy replacement.

I’ve been using salty, pungent preserved minced lemon rind in my gremolata and it’s been glorious.

Some of us want to hear every conceivable thought about alterations. Cooking is so much fun when you can ad lib! I have one DIL who wants recipe guidance; she’s my conscience. I have another who likes to go rogue (I think, at least), which is more in keeping with my own approach. Big Tent! There’s room for all of this!

You basically made your own recipe and not the one we are commenting on. People want to know how the recipe turned out - not what you did to it.

Was one of the best pasta dish I had ever produced. Simply amazing! Roasted some cherry tomatoes to add on the side and used the oven to roast the almond slices, which was easier. Can't wait to make it again. A meat loving Italian friend can't shut up about how great it was.

A really elegant delicious dish. I used less pasta than in the recipe and also I used parsley instead of celery. Next time I will make more gremolata with a touch more lemon as the gremolata really lifts the dish to sublime. We paired it with the Marines miso salmon. Lovely.

Make the gremolata first. Loads of celery leaves incl. the tender stalks in the middle chopped very fine. Very young garlic, used the stalk only so the garlic taste doesn’t overpower the rest. 100g of almonds. Less pasta water (to keep the pasta al dente) and half the butter. The beans have to be boiled with the pasta, not fried! More cheese, 2/3 of it was fontina, the rest parmesan. Use the best olive oil you can get your hands on! Delicious!!!

Really delicious! Used only 1/2 lb pasta, used all celery leaves, added 12 oz of shrimp before adding the pasta to the skillet and also added a little white wine to the sauce and let it cook down. Also used asiago instead of parm and couldn't help but to grind some black pepper in at the end.

We really were disappointed after reading the reviews. We thought this was incredibly bland. Even added roasted tomatoes...

Loved this, made per recipe except halved the amount of pasta which gave it extra zip.I think it would have been a little bland otherwise. Will definitely try using preserved lemon next time, as one reviewer suggested.

Wow. Celery leaves that normally end up in the compost elevate this dish to gourmet status. Who'd have thought? I added more green beans, just to up the nutrition. Will make for my next dinner party.

Finally someone is highlighting a total sleeper herb, celery leaves! Been making this for years. One of my favorite summer pastas. I like to vary the amount of garlic in the pasta-and subbing elephant garlic is a totally different take.

Stir-fried green beans with hot peppers. from the garden. extra garlic. spinach as well as parsley and green onions. lots of asiago. chopped greens, garlic, and almonds in food processor. combined everything in the wok with the green beans (pasta and gremolata). added lemon juice from the zested lemon near the end. Excellent and quick.

I’ve just cooked this dish with sine garden fresh green beans. Fantastic recipe ! Delicious! Used parsley instead of celery and it was great ! This is a keeper !

Great recipe just as written. Everyone loved it. Clean, tasty and simple to make.

I halved the pasta but included all other ingredients per the quantities in the recipe - a full pound of pasta would have been way too much. Have used celery and parsley leaves and enjoy both.

Made as is and it was totally bland, zero flavor. Added salt and a squeeze of lemon and that helped, but wouldn’t make again

As some in our family are vegans, while others are vegetarian, we make this with vegan butter and don't add in the parmesan while cooking. At the table we offer dairy parmesan and vegan "feta" or "parmesan" to sprinkle on with the gremolata, thus keeping everyone's needs satisfied and still achieving a truly delicious meal. It's a favorite in our house!

I didn't have any pasta and subbed pearl barley instead (I do plan to make as written what a lovely dish). Wonderful!

Made half a recipe and liked it very much, however I felt the garlic was ahead of lemon in flavor. Next time I’ll adjust for more lemon.

Loved the dish. I was confused by the 1 lb of pasta (16 oz) box. Cooked it all and seemed enormous for 4-6 servings so only used half in dish and seemed correct. Did I miss understand receipt?

For three generous servings I halved the pasta, beans and sauce, and doubled the gremolata (because that's how my family rolls). Used preserved lemons and Asiago as some suggested. Amazing!

Absolutely majestic!

Too much pasta, not enough green beans, too little flavor. I cooked it exactly as the recipe said. I was looking forward to this, but I was disappointed. All I can say is that it's edible and you can "fix" it with prepared sauce or the puttanesca garbanzo bean salad.

This was great! Used half the pasta and cashews ( my husband doesn’t like almonds) and extra lemon. A real keeper of a recipe!

Insanely delicious. I agree with all the other reviewers - the celery leaves are an absolute must. Never again will I relegate those bitter innards to the compost bin, in this recipe they are glorious. Next time I will double the gremolata, since you can never have to much of a good thing.

Yum! Used half the amount of pasta, as usual, and full amounts of all other ingredients. Great way to use green beans when they're fresh. Following others' comments, focused on using the small center stems and leaves from a larger celery bunch and no parsley in the gremolata. Great! (Did you know that celery is a parsley relative?) Used a bit less water in the sauce. Not sure how this dish would be bland with the red pepper flakes included.

Tasted much better second day. Celery leaves tasted sudsy to me. Perhaps I’ll try again with parsley.

the celery in my garden is flowering now( 2nd year- i let it go to seed to start more and overwinter)) and the tender tips with the flowers are so flalvorful yet a bit more delicate than the bigger outer leaves. will definitely make this dish to highlight them!

I felt that there was too much pasta in ratio with the beans. Next time I will use less. Also, I am allergic to nuts, so the gremolata was disappointing. Next time I will substitute sunflower seeds and see if that works.