Long-cooked green beans with tomato, mint, and breadcrumbs [pasta] from Six Seasons of Pasta: A New Way with Everyone's Favorite Food (page 253) by Joshua McFadden and Martha Holmberg

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for dried breadcrumbs p. 36. Can substitute garganelli or strozzapreti for gemelli.

  • mirjoy on February 16, 2026

    I didn’t add the breadcrumbs but made this exactly as written and it was not good, so I had to doctor it up a bit. Way too acidic and basically tasted like tomatoes with green beans, the pancetta didn’t come through enough for me. I added sautéed garlic, some anchovy, red wine, and heavy cream and it finally balanced out the tomato enough to be edible.

  • nicolepellegrini on November 17, 2025

    Another winner from this book. I was skeptical about the long cook on the green beans but it really is necessary to have the texture right to go with the pasta and tomato sauce. Reminded me a lot of a green bean & tomato dish my mother always makes, so I'm going to make this pasta for her in the future as I know she'll love it.

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