Courgettes and green beans with mint

Courgettes and green beans with mint

Zucchini e fagiolini alla menta

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
200g green beans, trimmed
300g small courgettes, trimmed and quartered lengthways
salt
pepper
3 garlic cloves, roughly sliced
fresh mint leaves
6 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1/2 lemon, juiced

Method

  1. In a large pan, cook the beans and courgettes in boiling salted water until al dente, probably about 15 minutes. Drain both and when still warm put in a bowl. Add the garlic, mint and olive oil, season with salt and pepper to taste and mix in the vinegar or lemon juice.
  2. Leave at room temperature, uncovered, for at least half an hour to allow the vegetables absorb the flavours. The longer you leave them to infuse, the darker, softer and more garlicky they will become.
  3. Serve with some good country bread.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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