Ingredients
1 pound mixed baby fingerling potatoes, such as red, gold, and purple, cut into 3/4-inch pieces
10 ounces haricots verts, trimmed
2 tablespoons extra-virgin olive oil
3 garlic cloves, thinly sliced
1 pound long fusilli, cooked until al dente (1 1/2 cups cooking water reserved)
2 cups finely grated Pecorino Romano cheese (4 ounces)
1 lemon, zested into strips and sliced into matchsticks (2 tablespoons), and juiced
1 cup torn fresh basil
1/4 teaspoon crushed red-pepper flakes
Preparation
Prepare an ice-water bath. Cook potatoes in a large pot of boiling water until tender, about 15 minutes. Transfer potatoes to a bowl using a slotted spoon; pat dry. Add haricots verts to boiling water. Cook until tender, about 5 minutes. Drain, and transfer to ice-water bath. Drain.
Heat oil in a large skillet over medium heat. Cook garlic until golden, about 3 minutes. Add potatoes and haricots verts; toss to coat. Add reserved cooking water, the cheese, and the lemon zest and juice. Simmer until cheese melts. Toss in pasta, basil, and red-pepper flakes.
