The Green in Bean!
Cacio e Pepe, beans, pepper and cheese!
Check out the recipe below!
Website update! I have a new page that I hope better explains my veggie box program. Feel free to check it out and let me know what you think. You can see it here.
Green bean season is here, and I couldn’t be happier. There’s something so satisfying about that crisp snap—it’s like summer itself saying hello. This week’s recipe gives these little green gems the star treatment, with a fun twist on the Italian classic Cacio e Pepe. Think simple, peppery, cheesy goodness—but with green beans stepping in to steal the show. I have a feeling you’re going to love it.
This Week’s Veggie/Goldi Box: Broccoli, lettuce mix, green beans, summer squash, fresh carrots, and cucumbers
This Week’s Spice from Stock+Spice: Cacio e Pepe
Josh’s Noshes
Green Beans Cacio e Pepe
A classic Roman dish with a garden-fresh twist.
Check out this short video of how this dish is made!
Spice Profile: alepo pepper, ancho chiles, black peppercorns, coriander, fenugreek leaf, garlic, green peppercorns, kosher salt, marjoram, onion, oregano, paprika, pasilla chilles, rosemary, thyme
Start with about 1 pound of fresh green beans. Rinse them well and trim the stems (you can cut them in half if you prefer). Grate ¼ cup Pecorino Romano cheese—skip the pre-ground stuff if you can, it has starch in it which prevents it from melting smoothly.
Blanch the green beans in boiling water for about 4 minutes, just until they turn bright green. Reserve ¼ cup of the cooking water, then drain the rest and plunge the beans into an ice bath to stop the cooking.
In a deep skillet or sauté pan, heat 1 TBSP of butter or olive oil over medium heat. Add the spice packet, (2 tsp Stock+Spice Cacio e Pepe), and stir for about 1 minute to bloom the spices.
Add the green beans and reserved cooking water to the pan. Then, slowly stir in the grated Pecorino Romano a little at a time, mixing constantly. Cook for about 5 minutes, just until the cheese forms a light coating on the beans. (This isn’t a heavy sauce—it’s more of a silky glaze.)
Remove from heat and let rest for a few minutes. Toss gently, serve warm, and enjoy every peppery, cheesy bite.
