Pappardelle with green beans and lemon parmesan sauce

Oh creamy pasta of my dreams. This recipe is awesome. The sauce is so wonderfully complex, with an undercurrent of lemon and that soothing creamy parmesan flavor that never lets us down. The original recipe calls for baby zucchini to be invited to the party, but zucchini is no friend of mine so I skipped it. I think the green beans are all the friends we need at this shindig.

1 8 oz package egg pasta, preferably pappardelle but whatever you can find
2 T extra virgin olive oil
1/2 of a medium white onion, thinly sliced
8 oz green beans, cut in 1/2
2 tsp lemon zest
1 1/4 cup parmesan
1/3 cup heavy cream
2 1/2 T lemon juice

Cook pasta until just tender. When it's almost done, add green beans to cook for about a minute. Before draining, reserve 2 cups pasta liquid.
Meanwhile, heat oil in a big saute pan over medium heat and add onions and some salt and pepper. Cook for 8 minutes. Add lemon zest and cooked green beans and toss 1 minute.
Scrape contents of skillet over pasta. Add parmesan, cream, lemon juice and 1 cup cooking liquid. Place over medium heat and toss until sauce comes together, adding more pasta water if needed. Add more salt and pepper to taste.