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Linguine with Green Beans

Source of Recipe

Better Homes and Gardens
12 cups water
1/2 teaspoon salt
8 ounces dried linguine or spaghetti

1 9-ounce package frozen cut green beans
2 medium leeks, thinly sliced (about 2/3 cup)
1/2 cup chopped walnuts
2 tablespoons olive oil
1 tablespoon butter or margarine
1 tablespoon snipped fresh thyme or marjoram
4 ounces semisoft goat cheese (chevre), crumbled
Cracked black pepper
1. Bring the water and salt to boiling in a 4-quart Dutch oven. Add pasta; boil for 5 minutes. Add green beans. Continue boiling, uncovered, about 5 minutes more or until pasta is tender but still firm. Drain in a colander and set aside.
2. Cook leeks and walnuts in hot olive oil and butter in the same Dutch oven for 3 to 4 minutes or until leeks are tender and walnuts are lightly toasted. Stir in drained pasta mixture and thyme; heat through. Transfer mixture to a serving platter. Sprinkle with cheese and pepper. Serve immediately.

Makes 6 servings