PENNE WITH ALMOND PESTO AND GREEN BEANS
Provided by Julia Turshen
Categories Pasta Vegetarian Kid-Friendly Quick & Easy Dinner Parmesan Basil Almond Green Bean Spring Summer Healthy Low Cholesterol Sugar Conscious Pescatarian Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 6
Number Of Ingredients 8
Steps:
- Pulse garlic, basil, 1/2 cup almonds, and 1 tsp. salt in a food processor until combined. With the motor running, slowly add oil and pulse again until smooth. Transfer to a large bowl.
- Cook penne in a large pot of boiling salted water, stirring occasionally, and add green beans 30 seconds before pasta is al dente. Drain pasta and green beans, reserving 1 cup pasta cooking liquid, and add to pesto. Stir vigorously and add pasta cooking liquid as needed to fully coat. Season with salt.
- Transfer pasta mixture to a serving bowl or platter and top with Parmesan and remaining 2 Tbsp. almonds. Serve immediately or at room temperature.
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.
MULTI-GRAIN PENNE WITH HAZELNUT PESTO, GREEN BEANS, AND PARMESAN
Provided by The Bon Appétit Test Kitchen
Time 30m
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Blend first 5 ingredients and 1/3 cup oil in processor until nuts are finely chopped. Season pesto with salt and pepper.
- Cook pasta in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally. Add beans; cook until crisp-tender, about 2 minutes.
- Heat remaining 1 tablespoon oil in nonstick skillet over medium-high heat. Add onions; sauté until tender, 3 to 4 minutes.
- Drain pasta and beans; reserve 1 cup cooking liquid. Return pasta and beans to pot. Toss with pesto, onions, 3/4 cup cooking liquid, and cheese. Season with salt and pepper.
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.
PESTO PASTA WITH GREEN BEANS AND POTATOES
Penne pasta is tossed with fresh green beans and red potatoes in a creamy pesto-yogurt sauce. Different and yummy!
Provided by Kat
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil, and cook the penne pasta for 8 to 10 minutes, until al dente. Remove from heat, drain, and return to the pot.
- Bring a medium saucepan of water to a boil, and cook the potatoes about 7 minutes. Place the green beans in the saucepan with the potatoes. Continue cooking about 3 minutes. Drain the partially cooked potatoes and green beans, and set aside.
- Heat the olive oil in a large skillet over medium heat, and saute the garlic about 1 minute. Stir in the potatoes and green beans. Season with salt and pepper. Cook and stir until potatoes and beans are tender and lightly browned.
- Toss the potato mixture into the pot with the drained pasta. Mix in the yogurt, pesto, and Parmesan cheese. Reserve a little Parmesan to sprinkle on top when serving.
Nutrition Facts : Calories 574.8 calories, Carbohydrate 88.3 g, Cholesterol 12.9 mg, Fat 16.3 g, Fiber 7.4 g, Protein 19.6 g, SaturatedFat 4.5 g, Sodium 266.1 mg, Sugar 5.3 g
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