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Green Bean and Pesto Pasta
Indulge in this vibrant Green Bean and Pesto Pasta that celebrates the lush flavors of summer! The combination of crisp-tender green beans and homemade basil pesto creates a delightful balance of textures and tastes, making this dish not only satisfying but also visually stunning. Each bite offers a burst of freshness, enhanced by the creamy richness of Parmesan cheese. This recipe is a modern twist on a classic Italian staple, highlighting how simple ingredients can come together to create a truly memorable meal.
Ingredients
- Salt
- to taste
- Black pepper
- to taste
- Olive oil
- 2 tablespoons, divided
- Parmesan cheese
- 1/2 cup, grated, plus more for serving
- Garlic
- 2 cloves, minced
- Pine nuts
- 1/4 cup, toasted
- Fresh basil leaves
- 2 cups, packed
- Pasta (spaghetti or fusilli recommended)
- 8 ounces
- Fresh green beans
- 2 cups, trimmed and cut into 2-inch pieces
Instructions
- Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes, until crisp-tender. Carefully remove the green beans with a slotted spoon and transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
- In the same pot of boiling water, add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta cooking water.
- In a food processor, combine the basil leaves, toasted pine nuts, minced garlic, grated Parmesan cheese, 1/4 cup of olive oil, salt, and pepper. Process until smooth and creamy. If the pesto is too thick, add a bit of the reserved pasta cooking water to reach your desired consistency.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the cooked green beans and sauté for 2-3 minutes until heated through.
- Add the cooked pasta to the skillet with the green beans. Pour the pesto sauce over the pasta and toss to coat evenly. If the mixture seems dry, add a little more reserved pasta cooking water.
- Cook for an additional 2-3 minutes, until the pasta is heated through and the flavors are well combined.
- Serve the green bean and pesto pasta hot, garnished with additional grated Parmesan cheese and a drizzle of olive oil if desired.
Tips
- For a protein boost, consider adding grilled chicken or shrimp to this dish.
- Feel free to substitute the green beans with asparagus or zucchini for a different twist.
- For a vegan version, omit the cheese and use nutritional yeast instead.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 15 minutes Calories: 400 Fat: 20g Carbs: 45g Protein: 12g Sodium: 300mg Sugar: 2g
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