Overwhelmed by summer squash and tomatoes, I occasionally forget the diverse list of things that we planted from seed in the spring. This week, John came back from the garden with a colander full of beautiful purple-green beans, an heirloom variety I had totally forgotten was climbing up our bean trellis. Paired with sweet roasted cherry tomatoes and fresh herbaceous flavors, the green beans in this pasta beautifully reflect the lovely late summer sunshine we have been having.

Ingredients:

For the gremolata:

¼ cup sliced almonds

1/3 cup finely chopped fresh parsley

Zest of one lemon...