Lemony Green Bean Pasta Salad.Goran Kosanovic, for The Washington Post I try not to, but I often take lemons for granted. I’ll buy a few more than I need for a recipe, drop the extras into a refrigerator drawer and forget them for weeks. Then one day, I’ll be scrounging around trying to put a meal together with what seems like nothing, and I’ll reach for one. A squeeze into a pot of just-cooked beans simultaneously lifts the flavors and pulls them together; a grating of the zest into a salad dressing takes it from dull to bright in an instant. Every time, I think to myself, “Why don’t I use lemons...
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