Spicy Green Bean Ditalini With Caramelized Lemon

Preparation

1. Step 1

   Using a vegetable peeler, remove zest in wide strips from 1 large lemon, leaving as much white pith behind as possible. Thinly slice strips; set aside. Cut lemon in half and squeeze juice through a fine-mesh sieve into a small bowl; discard pulp and seeds. Set juice aside.

   Step 2

   Cook 1 lb. green beans, trimmed, cut into 1" pieces, in a large pot of boiling salted water until bright green and crisp-tender, about 5 minutes. Using a slotted spoon, transfer beans to a large skillet. Keep water in pot at a boil (pasta will be cooked in same pot).

   Step 3

   Add 5 oil-packed anchovy fillets, chopped, 4 garlic cloves, thinly sliced, 1 cup coarsely chopped raw walnuts, ½ cup extra-virgin olive oil, 2 Tbsp. drained capers, 1 tsp. crushed red pepper flakes, and reserved lemon zest to skillet. Place skillet over medium-high heat and cook green beans, tossing often, until blistered in spots, 5–8 minutes.

   Step 4

   Meanwhile, cook 4 oz. ditalini or other small tube pasta in pot of boiling water, stirring occasionally, until al dente. Drain and return to pot.

   Step 5

   Add green bean mixture and reserved lemon juice to pasta; toss to combine. Gently mix in 8 oz. bocconcini (small fresh mozzarella balls) or fresh mozzarella, torn into large pieces, and ½ cup coarsely chopped mixed tender herbs (such as dill, parsley, and/or chives).

   Step 6

   Divide pasta among shallow bowls and top with remaining ½ cup chopped herbs. 

   Do ahead: Pasta (without cheese and herbs) can be made 4 hours ahead. Store airtight at room temperature. Add cheese and herbs just before serving.