This dinner for two is a snap to make. Requires few ingredients and is quite simple.

Tasting Notes.
The pappardelle pasta is bathed in a lemon butter sauce, light and refreshing, a nice contrast with sautéed tomatoes, bell peppers and green beans in olive oil, a medley of earthy, sweet, robust and rustic flavours.

What You Need.
2 cups dry pappardelle pasta.
2 lemons.
6 cups water.
Salt and pepper.
1 medium-sized onions.
1 stick of butter
1 medium-sized frying pan.
3 tablespoons of olive oil.
1 teaspoon red pepper flakes.
4 tablespoons of grated Parmesan cheese.
1 wooden spoon.
1 large pot.
1 cup of fresh green beans.
1 1/2 cup of our fantastic go to sauce for anything (Recipe at the bottom of this page.

Cut your onion into small pieces.
Zest your two lemons. Set the zest aside and cut your 2 lemons into half and save the lemons.
Heat your frying on medium heat and then put your olive oil into the pan.
Once hot add your cut-up onion into the pan and cook for about 4 minutes and every once a while use a wooden spoon to swirl your onions around.
At the 3-minute mark add your 1 teaspoon of red pepper flakes.
Now add your 1 stick of butter and swirl around.
Add your lemon zest.
Now juice your 2 lemons and put the juice into the frying pan.
Once cooked set the pan aside.
Take your large pot and add your six cups of water and salt generously.
Once the water is boiling add your pasta.
Using your wooden spoon twirl the pasta around to make sure it does to not stick to the bottom of the pot.
Once the water has stated to boil again, cook the pasta for 8 minutes.
At the 7-minute mark scoop out 1/2 cup of the pasta water and add to your frying pan.
Take 1 1/2 cup of our fantastic go to sauce and put into to a medium sized pot, cooking the sauce over medium heat.
Now take your 1 cup of beans and cut int two to three slices, depending on their length.
Add to the pot with the go to sauce.
Add one cup of chicken stock
Cook for about 20 minutes on low heat till the beans are soft. And the chicken stock has been completely reduced. Set aside.
Now take your pasta and drain.
Once done put your pasta in the frying and heat up for 1 minute on medium heat.
Take your pasta and put onto a plate.
Add 2 tablespoons of the cheese.
Also evenly divide the veggie mixture.

Presto, you are ready to eat.
Easy and delish.


This sauce is just about good for anything.
It is simple, quick and easy and can be used for pasta, fish, meats, salads, soups and as a condiment.

What you need
One-half cup of good olive oil.
Sixteen cherry tomatoes.
Two regular-sized peppers, sliced thinly.
Two sprigs of thyme. If you don’t have any that’s okay.
Salt and pepper.
One teaspoon sugar.

Put your olive oil in a pot and heat up over medium heat.
Put your tomatoes, peppers, sugar and thyme into the pan.
Season with salt and pepper.
Cook over medium low heat till the tomatoes burst.
Your sauce is ready.
For pasta you can serve it as is or just add some grated cheese over it.
You also serve the sauce as a vegetable.
And you can make the sauce in bigger batches and once done put into glass jars with the olive oil and put it into your refrigerator.
It will keep at least for two weeks.
Easy and delish.