Teresa's Recipes
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
- to taste Salt
- to taste Black pepper
- 2 tablespoons, divided Olive oil
- 1/2 cup, grated, plus more for serving Parmesan cheese
- 2 cloves, minced Garlic
- 1/4 cup, toasted Pine nuts
- 2 cups, packed Fresh basil leaves
- 8 ounces Pasta (spaghetti or fusilli recommended)
- 2 cups, trimmed and cut into 2-inch pieces Fresh green beans
Dietary Notes
- 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
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.