Marinated Haricots Verts Recipe with Cherry Pasta Salad

Dish up satisfying and simple French cuisine with this Marinated Haricots Verts recipe.



From “Pure Food”
July 2015

Yield: 4 servings

Bring more whole, real ingredients into your kitchen and replace processed foods with Pure Food (Clarkson Potter, 2015) from Veronica Bosgraaf, founder of the Pure Bar. This cookbook offers seasonal recipes and tips for “cleaning” your kitchen and lifestyle. The following recipe for haricots verts is complemented with a tart cherry salad.

This book can be purchased from the Mother Earth Living store: Pure Food.

One of my favorite Pure Bars (and also a best seller) is our Cherry Cashew. It was the second flavor I created in my kitchen after the Chocolate Brownie one. I used unsweetened organic tart cherries because of the amazing health benefits and flavor pop, and paired them with the rich taste of cashews. This recipe plays off the successful combination of cherry and cashews and creates a satisfying and simple lunch or dinner. Haricots verts are a French variety of green beans that are longer and thinner than what we typically see in the United States. If you can’t find them, just use small, thin green beans instead.

Marinated Haricots Verts Recipe with Cherry Pasta Salad

Ingredients:

• 2 cups (about 8 ounces) trimmed haricots verts or small green beans, cut into 2-inch pieces
• 1⁄4 cup olive oil
• Zest and juice of 2 medium lemons
• Sea salt and freshly ground black pepper
• 1 cup dried cherries
• 1 (12-ounce) package small whole-wheat pasta
• 3⁄4 cup roasted unsalted cashews
• 1 medium red onion, thinly sliced

Instructions:

1 Bring a medium saucepan of water to a boil over high heat. Add the haricots verts and cook just until they turn bright green, 1 to 2 minutes. Drain and run them under cool running water to stop the cooking process. Set aside.

2 In a large bowl, whisk together the olive oil and lemon juice, and season with salt and pepper to taste. Add the haricots verts and cherries, and toss well. Let stand for 15 minutes.

3 Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions for al dente. Drain into a colander and let cool to room temperature.

4 Add the pasta, cashews, red onion, and lemon zest to the haricots verts mixture, and toss gently to combine. Season with salt and pepper to taste. Serve at room temperature or chilled.

Recipes from Pure Food

Hummus Pizza Recipe with Arugula & Wild Mushrooms
Grilled Garlic & Summer Squash Skewers Recipe with Chimichurri


This recipe has been reprinted with permission from Pure Food: Eat Clean with Seasonal, Plant-Based Recipes by Veronica Bosgraaf and published by Clarkson Potter, 2015. Purchase this book from our store: Pure Food.