Green Bean and Pesto Pasta

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Cook for an additional 2-3 minutes, until the pasta is heated through and the flavors are well combined.
7. Serve the green bean and pesto pasta hot, garnished with additional grated Parmesan cheese and a drizzle of olive oil if desired.