Snijbonen are a very common type of green beans in the Netherlands that are available year-round. I have not come across them abroad, but some googling has turned up that they are called “runner beans” in English and “fagiolino al corallo” in Italian. They have a nice fresh green flavor that is different from haricots verts and in the Netherlands they are usually served as a side to meat, cut up into narrow strips diagonally, with a bit of nutmeg. Served like that I don’t care much for them, but I’ve found that I like almost every vegetable if prepared in a nice way. Therefore I created this very simple but tasty pasta dish that is by no means authentically Italian.
I cook the beans and then puree most of them with a bit of garlic, a bit of basil, extra virgin olive oil, and some parmigiano, to create something like a pesto. I suppose you could add some pine nuts, too. The beans have a delicate flavor, so it’s important to go easy on other ingredients like garlic and basil, as you would otherwise not be able to taste the beans anymore. I dress fusilli with this ‘pesto’, since that type of pasta can hold a sauce so well. The dish has a lovely fresh green color and tastes just like that as well. It is also very easy to make.
400 grams (.9 lbs) runner beans
150 grams (.33 lbs) fusilli pasta
8 fresh basil leaves
2 Tbsp good extra virgin olive oil
4 Tbsp freshly grated parmigiano reggiano
1/2 clove garlic
Boil the fusilli with the beans that you reserved in salted water according to package instructions.