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Ingredients

• 5 cloves garlic, peeled
• Salt
• 1/4-1/3 pound fresh green beans, trimmed and cut into 2-inch pieces
• 2 lemons, zested
• 1 teaspoon fennel seed
• 5-6 sprigs fresh thyme, leaves stripped and finely chopped
• 3-4 sprigs fresh rosemary, leaves stripped and finely chopped
• A handful 0f flat leaf parsley, finely chopped
• 1/2-2/3 cup extra virgin olive oil (EVOO), divided
• Black pepper
• 4 boneless skinless chicken breasts
• 4 boneless, skinless chicken thighs
• 1 pound asparagus spears
• 8 slices prosciutto
• 1 cup basil leaves, about 20 leaves
• 1/2 cup fresh mint leaves, 5-6 stems stripped of their leaves
• A handful pine nuts, 3-4 tablespoons, lightly toasted and cooled
• 1/2 cup grated Parmigiano Reggiano
• 1 can cannellini beans (15 ounces) , rinsed
• 1 can chickpeas (15 ounces), rinsed

Description

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