Cooking Instructions
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Step 1
Cook
Spaghetti (12 oz)
until all dente according to package directions. Drain and set aside.
Step 2
While pasta is cooking, heat
Extra-Virgin Olive Oil (1 1/2 Tbsp)
in a large skillet over medium-high heat. Add
Shallots (2 Tbsp)
and sauté 1-2 minutes.
Step 3
Add
Garlic (2 cloves)
to the pan and continue to sauté until fragrant, about1 minute.
Step 4
Add
French Beans (3 cups)
,
Green Peas (3 cups)
,
Tarragon (1/2 Tbsp)
,
Fresh Thyme (1/2 Tbsp)
,
Italian Flat-Leaf Parsley (1 Tbsp)
, and
Salt (to taste)
to skillet and continue to sauté 1-2 minutes.
Step 5
Pour
Vegetable Stock (1 1/3 cups)
over veggies and continue to cook, stirring occasionally, until veggies are tender.
Step 6
Toss veggies and pasta together in a large bowl. Taste, then add more salt as needed. Sprinkle with
Crushed Red Pepper Flakes (1/4 tsp)
and toss once more. Garnish
Shredded Parmesan Cheese (to taste)
. Serve while hot and enjoy!
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