One pot. 22 minutes. Dinner is d-o-n-e.
2 1/2 teaspoons kosher salt6 ounces green beans, preferably haricots verts, trimmed1 cup frozen green peas3/4 cup finely grated Parmesan, plus more for servingPlace pasta in a large, wide-bottomed pot or large, wide, straight-sided pan. Add garlic, salt, black pepper, and 3 1/2 cups hot water. Cover and bring to a boil. Once boiling, uncover and cook, setting a timer for cooking pasta according to package directions and stirring often.
Remove from heat. Stir in lemon zest and 3/4 cup Parmesan and toss to coat. Season with more salt and pepper, if needed.Nutritional Info
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