GREEN BEAN PARSLEY PESTO GNOCCHI
Whizz up your own parsley, lemon and cashew nut pesto to coat gnocchi and green beans in this 13-minute supper, that's ideal for busy weeknights
Provided by Esther Clark
Categories Dinner, Supper
Time 13m
Number Of Ingredients 8
Steps:
- Roughly chop the parsley leaves and whizz in a food processor with the garlic, nuts and oil to a smooth consistency. Transfer to a bowl and stir through the parmesan and lemon zest, season and set aside.
- Bring a large pan of lightly salted water to the boil. Add the gnocchi and beans, and boil for 2-3 mins or until the gnocchi floats to the top of the pan. Drain and toss the gnocchi and beans with the pesto, then divide between four bowls. Finish with a little extra shaved parmesan, if you like.
Nutrition Facts : Calories 578 calories, Fat 39 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 1.3 milligram of sodium
PESTO GREEN BEANS
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
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 BEAN PESTO
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.
ONE-POT GREEN BEAN, POTATO & PESTO PASTA
For a speedy and nutritious midweek meal, combine pesto and greens with pasta and new potatoes - a light supper for long summer evenings
Provided by Esther Clark
Categories Dinner, Lunch
Time 30m
Number Of Ingredients 7
Steps:
- Tip the potatoes, pasta and stock into a flameproof casserole. Bring to the boil over a medium heat, then reduce the heat to a simmer and cook for 15 mins uncovered and stirring occasionally. Stir in the pesto, green beans, lemon zest and some seasoning, and cook for 2 mins more.
- Cover the pot with a lid, remove from the heat and leave to stand for 5 mins. Serve the pasta in bowls, topped with grated cheese.
Nutrition Facts : Calories 488 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 0.37 milligram of sodium
GREEN BEANS WITH PECAN PESTO
Categories Vegetable Side Fourth of July Picnic Vegetarian Pecan Green Bean Summer Vegan Gourmet
Yield Makes 6 to 8 servings
Number Of Ingredients 6
Steps:
- Blend all ingredients except beans with salt and pepper to taste in a blender until a coarse purée.
- Cook beans in boiling salted water until crisp-tender, 3 to 5 minutes. Transfer to a bowl of ice and cold water to stop cooking, then drain well.
- Toss beans with half of pesto, or to taste.
GREEN BEANS WITH BALSAMIC PESTO
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
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.
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