ALMOND GREEN BEANS

1. In a large pot with a lid, boil 8 cups of water. 2. Meanwhile remove hearty base of stem from asparagus. Cut asparagus and green beans into 1-2" pieces. Cut tomatoes in half and set aside. 3. When water is boiling, add 1 teaspoon salt and 1 tablespoon olive oil to water. Add pasta. Cook 10 minutes*. 4. Add green beans and asparagus stems. Cook another 3-5 minutes until tender. Remove 1 cup pasta water, set aside. Add asparagus tips. Drain veggies and pasta quickly (retaining some of the cooking water is preferable). 5. Add pasta water. Combine. Drizzle good quality olive oil and salt and pepper to taste. I used 1-2 tablespoons olive oil. 6. *Because pasta cooking times vary, check the package. Cook pasta until barely al dente and then add in vegetables to finish cooking together. The addition of the vegetables will lower the water temperature so it's ok if the cooking time is longer than stated on the package.