Bean salad with mustard dressing: Whisk together plain yogurt, a little grainy mustard, a splash of olive oil, and salt and pepper to taste. Spoon over chilled, cooked green beans.
Grilled green beans: On sheets of foil, toss green beans with olive oil, chopped garlic, salt, and pepper, then seal to make packets. Grill packets over medium heat (350° to 450°) until beans are tender, about 8 minutes.
Lemon strozzapreti pasta: Cook ½ lb. strozzapreti* or penne pasta, adding ½ lb. green beans to the pot during the last 5 minutes. Meanwhile, heat 1½ cups whipping cream, zest of 1 lemon, 1 tbsp. lemon juice, and 2 tbsp. butter in a saucepan over medium heat, stirring occasionally, until sauce is hot and blended. Toss cooked pasta and beans with cream sauce, 1/2 cup finely grated parmesan cheese, salt, and pepper. Serve with more parmesan.
*Elongated tube-shaped pasta; find at specialty-foods stores.