Bucatini pasta with lemon

Ingredients:

• 340 g bucatini pasta
• 2 cups French green beans, thinly sliced ​​lengthwise
• 1/4 cup olive oil + extra for drizzling
• 4 cloves garlic, thinly sliced
• 1/4 tsp crushed red pepper flakes
• Zest and juice of 3 lemons
• 3 tablespoons unsalted butter
• 0.5 cup grated Pecorino Romano cheese + extra for serving
• 0.5 cup chopped fresh parsley

Preparation:

1. Prepare a bowl of ice water and set aside. Bring a large saucepan of salted water to a boil. Add the green beans and cook until bright green and almost cooked through, 2-3 minutes. Using a slotted spoon, transfer the green beans to the ice water and let them cool completely. Drain. Add the bucatini to the same saucepan of boiling water. Cook until al dente, about 3 minutes less than the package directions.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Cook the garlic and red pepper until fragrant and darkened, about 1 minute. Then add the lemon zest and juice and about 1/4 cup of the pasta cooking water.
3. Using tongs, transfer the pasta directly to the skillet. Add the butter and blanched green beans, then toss to coat the pasta and beans with the sauce. Continue cooking, tossing, until the pasta is al dente and the sauce is glossy and thick, about 3 more minutes. Turn off the heat and gradually stir in the pecorino cheese. Season with salt and pepper to taste.
4. Divide the pasta among four bowls and sprinkle with parsley, additional pecorino cheese and a drizzle of olive oil.