Fusilli With Pesto And Green Beans Food
GEMELLI WITH PESTO, POTATOES AND GREEN BEANS
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; add the beans during the last 2 minutes of cooking. Reserve 3/4 cup cooking water, then drain. Set the pot aside.
- Meanwhile, pierce the potatoes all over with a fork. Microwave until tender, about 5 minutes. Let cool slightly, then chop.
- Heat the olive oil in the reserved pot over medium-high heat. Add the potatoes, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the pasta and green beans and stir to coat. Remove from the heat and add the pesto, lemon zest and 1/4 cup reserved cooking water; toss to coat, adding more cooking water as needed to loosen. Season with salt and pepper.
Nutrition Facts : Calories 570, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 539 milligrams, Carbohydrate 71 grams, Fiber 6 grams, Protein 17 grams, Sugar 9 grams
FUSILLI WITH PESTO AND GREEN BEANS
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Add the pasta and cook 1 minute less than the package instructions, about 5 minutes. Drain well, reserving 1/3 cup of pasta water.
- Meanwhile, heat a large skillet over medium-high heat. Add the oil and shallots with 1/2 teaspoon salt and cook for 1 minute. Add the green beans and another 1/2 teaspoon salt. Cook, stirring often, until the beans are just cooked through, about 4 minutes. Stir in the peas and cook another minute to warm through. Add the cooked pasta to the skillet along with the reserved water. Top the bare pasta with the Parmesan and add the pesto. Toss well to coat. Dollop the ricotta over the top and serve.
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- In a small, dry skillet over medium heat, toast the pine nuts until fragrant and just beginning to brown, about 4 minutes. Transfer to a plate to cool.
- In a food processor, combine the basil, garlic, ½ teaspoon of the salt, the pepper and the pine nuts. Pulse until finely chopped. With the machine running, gradually add enough of the extra-virgin olive oil to form a smooth and thick paste; you may not need it all. Transfer the pesto to a medium bowl and stir in ½ cup of the cheese. Season with more salt and pepper to taste. Measure out ? cup of the pesto and save the rest for another time.
- Bring a large pot of water to a boil over high heat. Season the water generously with kosher salt. Add the pasta and cook 1 minute less than directed on the package, about 5 minutes. Reserve ? cup of the pasta cooking water, then drain the pasta well. If using gluten-free pasta, rinse it under cool running water and drain again.
- While the pasta cooks, heat a large skillet over medium-high heat. Add the olive oil and shallot to the pan with ½ teaspoon of the salt and cook for about 1 minute. Add the green beans and the remaining ½ teaspoon salt. Cook, stirring often, until the beans are just cooked through, about 4 minutes. Stir in the peas and cook for another minute.
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