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Pasta with Green Beans and Pesto

Pasta comfort food best describes this vegetarian dish. Use a commercial pesto for super-quick preparation or make your own (see my pesto recipes).

Originally I made this with long pasta (linguine/fettuccine), but I found that penne makes a better presentation and, frankly, it's easier to eat because the beans and penne are roughly the same size and shape.

If using fresh green beans, cook them first in whole lengths and then cut into 1-inch lengths before combining with the pasta (helps avoid soggy beans).

Total time 30-45 minutes. Serves 4-6.

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  • Green beans
  • Optional: potatoes
  • Pasta
  • Pesto
  • Fresh lemon
  • Pine nuts
  • Parmesan and romano cheese
  • Fresh basil


Cook vegetables & pasta
1
In a pasta pot, cook until just tender in at least 4 quarts boiling, salted water. Then remove with slotted spoon and set aside (keep warm)
  • 12-16 oz green beans (fresh or frozen)
  • Optional: 2-3 red or white 'waxy' potatoes, peeled and cut into 1/2" dice

2
Cook to al dente (follow package directions) in same pot and water, then drain and transfer to serving dish
  • 14-16 oz pasta


Finish the dish

  
1
In serving dish, toss to combine
  • Cooked vegetables and pasta
  • 2-3 tablespoons unsalted butter
  • 4-6 tablespoons pesto, or to taste. Add enough reserved cooking liquid to allow the pesto to coat the pasta and vegetables.
  • Juice from 1/2 lemon
  • Salt and fresh ground black pepper
2
Sprinkle serving dish with
  • Pine nuts
  • Parmesan and/or romano cheese, grated
  • Fresh basil, chopped

To serve:
  • Pass around fresh grated Parmesan and romano cheese

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