Green Bean Pesto Food

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FUSILLI WITH PESTO AND GREEN BEANS



Fusilli with Pesto and Green Beans image

Provided by Giada De Laurentiis

Categories     main-dish

Time 15m

Yield 6 servings

Number Of Ingredients 9

Kosher salt
One 8-ounce package whole-grain or gluten-free fusilli pasta, such as Tru Roots
2 tablespoons olive oil
1 shallot, chopped
8 ounces green beans, trimmed and cut in 1-inch pieces
One 10-ounce bag frozen peas
1/2 cup freshly grated Parmesan
1/3 cup store-bought pesto
1/2 cup ricotta cheese, such as Calabro

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.

PESTO GREEN BEANS



Pesto Green Beans image

I'm always looking for simple vegetable side dishes for my picky kids. They love this one, and it's quick and really simple. If I know I'm going to be pressed for time, I'll trim the ends of the green beans the night before. Use your favorite jarred pesto. Adapted from Southern Living Ultimate Quick and Easy.

Provided by WellsBells

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb fresh green beans, trimmed and rinsed
1/4 cup butter or 1/4 cup margarine
2 garlic cloves, pressed
1 teaspoon pesto sauce
1/2 teaspoon salt

Steps:

  • Arrange green beans in a steamer basket over boiling water. Cover and steam 6 minutes or until crisp-tender.
  • Melt butter in a large skillet over medium-low heat.
  • Stir in garlic, pesto and salt. Saute 2 minutes or until thoroughly heated.
  • Toss butter mixture with beans in a bowl.
  • Serve immediately.

GREEN BEANS WITH BALSAMIC PESTO



Green Beans With Balsamic Pesto image

Recipe comes from Lynn Rosetto Kasper's cookbook The Splendid Table. It's amazing how a little balsamic can invigorate basil pesto! I've changed the order for the pesto, hopefully this will solve the problem other reviewers have experienced.

Provided by Galley Wench

Categories     Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 1/2 cups firmly packed fresh basil leaves
3/4 cup freshly grated parmigiano-reggiano cheese
1 large garlic clove, crushed
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
4 tablespoons extra virgin olive oil
1 1/2 lbs green beans, trimmed and cut into 1 inch long pices. (or a combination of green beans and diced potatoes)
4 tablespoons balsamic vinegar
1/2 teaspoon dark brown sugar

Steps:

  • Making the Pesto:.
  • Combine the basil and Parmigiano-Reggiano cheese in a blender or food processor and blend until the basil is finely chopped, but not pureed.
  • Add the olive oil, and garlic and blend until almost smooth.
  • Season with salt and pepper and set aside.
  • Cooking the Beans:.
  • Pour about 2 inches of water into a 6 quart pot.
  • Place a collapsible steamer in the pot, cover, and bring to a full boil.
  • Place beans in the steamer, cover the pot, and steam 6 minutes, or until tender crisp.
  • Mix 4 tablespoons balsamic vinegar with 1/2 teaspoon dark brown sugar.
  • Remove the beans to a shallow serving bowl.
  • Add the pesto to the beans, stirring in the vinegar/sugar mixture.
  • Toss to thoroughly coat the beans.
  • Taste for seasoning and serve hot or at room temperature.
  • Note: Refrigeration will alter the flavors so best served right after the pesto and beans are combined.

GREEN BEAN PESTO



Green Bean Pesto image

Categories     Bean     Kosher

Yield makes about 1 cup

Number Of Ingredients 6

1/4 pound green beans
1 teaspoon roughly chopped garlic (about 1 to 2 cloves)
1/2 teaspoon kosher salt
Freshly ground black pepper to taste
1/2 cup neutral-flavored cooking oil, such as canola or soybean
1/3 cup roasted pumpkin seeds

Steps:

  • Blanch the green beans in boiling salted water for 1 1/2 minutes. Remove them to an ice bath and then drain them in a colander.
  • Transfer the beans to the bowl of a food processor and add the garlic, salt, and pepper. Puree for 30 seconds and add half the oil while the motor is running. Add the pumpkin seeds and the remaining oil and process for 10 to 15 seconds, until smooth.
  • Make Ahead
  • The pesto can be refrigerated in an airtight container for up to 5 days.

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