The beauty of this pasta dish is in its simplicity: goat cheese binds with starchy pasta water to create a creamy base and green beans and corn cook for just a few minutes until sweet and bright. We used our much loved Garofalo gluten-free penne, perfect for holding its shape when coated in a cheesy sauce. Cook, relax, and enjoy!

What you’ll need:
8 oz french green beans
1 ear corn
1 lemon
8 oz gluten-free penne
¾ oz fresh mint
2 oz goat cheese
coarse salt
freshly ground black pepper

Equipment:
grater or microplane
medium pot
strainer

Recipe steps:

1. Prep ingredients
   Bring a large pot of salted water to a boil. Trim green beans and snap in half. Shuck corn (if necessary) then cut kernels from the cob. Zest lemon and juice half into a large bowl.

2. Cook pasta
   Add half (8 ounces) of penne (reserve remaining pasta for another use) to boiling water and cook until almost al dente, about 5 minutes.

3. Cook beans
   Stir in green beans and cook until pasta is al dente and green beans are bright green, 2–3 minutes. Reserve ½ cup pasta water, stir in corn, and drain penne and vegetables at the same time.

4. Prepare sauce
   Pick mint leaves from stems, reserve a few leaves for garnish, and roughly chop the rest. Crumble goat cheese into the large bowl with lemon juice and zest. Add chopped mint and 2 tablespoons oil.

5. Finish pasta
   Add penne and vegetables and ¼ cup pasta water to the large bowl and toss until sauce coats penne. Add more pasta water if needed to loosen and season generously with salt and pepper.

6. Finish pasta and serve
   Cut remaining lemon half into wedges. Divide pasta between two plates, top with remaining mint leaves, and serve with lemon wedges and freshly ground black pepper. Enjoy!

See what else is cooking this week!