When it comes to green beans, the oven tends to get overlooked.
Maybe its because steaming and sauteing are so quick, and bringing out the best in green beans calls for just a bit of heat. But a short, yet intense, high-heat roast can have the same delicious effect, with the added benefit of giving the beans a satisfying char. Its also almost effortless.
To prove the point, I came up with this simple, yet boldly flavored salad of roasted green beans with pancetta and garlic. The beans then are tossed with cool, raw cherry tomatoes for a pleasant and juicy contrast. For the dressing, its just a splash of lemon juice and a sprinkle of Parmesan.
Got leftovers? Turn them into an intense cool pasta salad. Boil up some spiral pasta. During the final 5 minutes of cooking, add 1 to 2 cups (depending on volume of leftovers) frozen corn kernels and continue cooking. If you have fresh kernels cut from the cob, skip the boiling step and simply add them to the bowl in the next step.
When the pasta is cooked, drain it and the corn, then run under cool water, then drain again. In a large bowl, toss the pasta and corn with the leftover green bean salad. Add a bit more lemon juice, then season with salt and pepper.
Stir in a bit more grated Parmesan cheese. For a spicy hit, mix in 1 teaspoon of finely minced jalapeno pepper.