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Cooking With Chef Hermann: Spaghetti with Basil Butter and Summer Beans

Spaghetti with Basil Butter and Summer Beans (Total 35 min.; Serves 4)


4 Tbs. unsalted butter at room temperature

8 oz. green beans trimmed

6 oz. wax beans, trimmed

½ lb. spaghetti

1/ cup snipped chives

2 Tbsp. chopped basil leaves, plus more for garnish

2 Tbsp. finely grated Pecorino Toscano or Romano cheese, plus more for serving

½ tsp. finely grated lemon zest plus 1 Tbsp. fresh lemon juice

Kosher salt & pepper


  1. In a small bowl, mix the butter with the chopped blossom petals.
  2. Prepare an ice bath. In a large pot of salted boiling water, blanch the green and wax beans until crisp-tender, about 3 minutes. Using a slotted spoon, transfer the beans to the ice bath to cool completely. Drain, pat dry and halve the beans lengthwise.
  3. Meanwhile, return the wter to a boil. Cook the pasta until al dente. Drain, reserving 1 ½ cups of the cooking water.
  4. In a large skillet, melt the butter. Add the pasta. Add the beans and cook, stirring, until the sauce is thickened and the beans are heated through, about 2 minutes. If too thick, add some pasta water. Add the chives, the chopped basil,  cheese, lemon zest and lemon juice; season with salt & pepper. Transfer the pasta to shallow bowls and garnish with more cheese and basil leaves; serve.

Wine: Vibrant northern Italian white: 2015 Livio Felluga Pinot Grigio.