Pasta with Pesto and Green Beans

posted by 5 years ago


1 1/2 c. firmly packed fresh basil leaves

1/2 c. pine nuts, toasted lightly in a pan over medium heat until golden brown

2 cloves garlic, chopped

1/2 c. extra-virgin olive oil

3 Tbs. grated parmesan cheese

3 Tbs. grated Asiago cheese

Coarse salt & fresh ground pepper, to taste

12 oz. green beans, ends trimmed

2 packages of gluten free fettuccini


Combine basil, pine nuts, and garlic in the bowl of a food processor or a blender. Pulse until well chopped. While the machine is still running, slowly add the olive oil, stopping to scrape down the sides of the bowl one or two times. Puree until almost smooth. Transfer the mixture to a large bowl and stir in the grated cheeses. Season with salt & pepper. Set aside. Bring a large pot of salted water to boil. Add the green beans and cook for 5-7 minutes or until barely crisp tender. Remove the beans, add the pasta and cook according to package directions. Return the beans to the pot for the last minute of cooking to reheat. Drain beans and pasta, reserving 1 c. of cooking water. Add a couple of Tbs. of cooking water to the pesto to thin a bit. Add the pasta and green beans to the pesto and toss to coat. If necessary, add some of the reserved cooking liquid so that the sauce easily coats the pasta. Top with additional grated cheese and serve immediately. (Serves: 4-6)

tags:  pasta, pesto, sauces, easy, vegetables
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