Penne with Green Beans and Garlic, Anchovy, Herb Sauce

Pesto, pasta and green beans is a classic Italian combination. Here,  it  heads another direction with anchovies, summer herbs and a touch of butter for depth.


  • 4 cloves garlic
  • 4 anchovy fillets, rinsed
  • ¾ tsp. sea salt
  • ½ cup summer herbs, like basil and parsley
  • Freshly ground black pepper
  • 3 tbsp. jovial extra virgin olive oil
  • ¼ cup vegetable broth
  • 12 ounces jovial brown rice penne
  • 1 pound green beans, tops trimmed
  • 2 tbsp. butter


  1. Bring a large pot of salted water to a boil.
  2. Pound the garlic and anchovy to a paste with the salt in a mortar and  pestle. Add the herbs a fistful at a time and continue to pound to a  paste. Whisk in pepper, olive oil and broth.
  3. Cook penne for 5 minutes. Add green beans and cook another 5 minutes.  Drain, return pasta to the pot over low heat and stir in butter and  sauce. Toss well to coat.