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.
PASTA WITH PESTO, POTATOES, AND GREEN BEANS
Green beans and potatoes bulk up this pesto pasta dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 40m
Number Of Ingredients 6
Steps:
- Place potatoes in a large pot of water; bring to a boil.
- Add salt and cavatappi or other short tubular pasta; return to a boil; cook 2 minutes.
- Add green beans. Return to a boil; cook until vegetables are tender and pasta is al dente, about 6 minutes.
- Drain; toss with pesto; season with salt and pepper. Serve warm or at room temperature.
Nutrition Facts : Calories 421 g, Fat 16 g, Protein 12 g
PASTA WITH PESTO AND GREEN BEANS
Make pasta with pesto and you make pasta a whole lot better. Homemade pesto brings your cold pasta and green salad game to the next level. Get out the basil, pecans and garlic and try Pasta with Pesto and Green Beans yourself.
Provided by My Food and Family
Categories Recipes
Time 3h25m
Yield 10 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding beans to the boiling water for the last 3 min.
- Meanwhile, pulse basil, nuts and garlic in food processor until coarsely chopped. Add dressing; process until mixture forms thick paste.
- Drain pasta mixture, reserving 1/3 cup of the cooking water. Place pasta mixture in large bowl. Add basil mixture and reserved cooking water; mix lightly. Refrigerate several hours or until chilled.
- Add remaining ingredients just before serving; mix lightly.
Nutrition Facts : Calories 260, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 14 g
CREAMY CHICKEN & GREEN BEAN PESTO PASTA
Grab some Italian pesto and greens from your storecupboard and rustle up this pot - penne or fusilli work well
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Cook pasta following pack instructions, adding green beans for the final 6 mins of cooking time. Drain and reserve a few tbsps of the cooking water.
- Meanwhile, heat olive oil in a large frying pan. Add spring onions and cook for 1-2 mins until soft, then set aside.
- Add the shredded chicken in the pan and heat through. Stir through pesto and cream. Pop pasta and beans in with the chicken mix and stir to coat, adding a little of the cooking water. Season and sprinkle with Parmesan.
Nutrition Facts : Calories 593 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.7 milligram of sodium
PASTA WITH PESTO, POTATOES, AND GREEN BEANS
Steps:
- Peel and cut the potatoes into 1-inch cubes; place in a large pot of water and bring to a boil.
- Add 1 tablespoon salt and the cavatappi; return to a boil and cook for 2 minutes.
- Add the green beans. Return to a boil; cook until the vegetables are tender and the pasta is al dente according to package instructions.
- Drain; toss with the pesto and season with salt and pepper. Serve warm or at room temperature.
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GREEN BEAN PESTO PASTA - LAZY CAT KITCHEN
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5/5 (1)Category Large PlatesCuisine ItalianCalories 447 per serving
- Dry-roast your pumpkin seeds. You can either do it on a hot, dry pan making sure you shake it regularly so that they do not burn. They are done when lightly golden and cracked in places and fragrant. Alternatively, you can roast them in a 180° C / 355° F oven but be aware that this works better for larger quantities or else they burn rather quickly. I tend to roast at least 2 cups of seeds at a time for about 8-10 minutes. Allow them to cool down completely before blending in the pesto.
- Grind the pumpkin seeds first, then add all the remaining ingredients apart from olive oil and salt and blitz well. I used 4 tbsp / ¼ cup of lemon juice in my pesto, as I like a bit of lemon flavour but please adjust the amount to your taste. Once everything is minced well, start adding olive oil. Taste and add salt and pepper to taste (I used approximately 1 tsp in total).
- You can transfer your pesto to a clean jar, cover with a generous amount of oil and store in the fridge for about 1-2 weeks. Alternatively store the pesto in an ice cube tray in the freezer and defrost individual cubes as and when needed.
- Heat up a griddle pan. Brush your zucchini / courgette slices with a little bit of olive oil, season and arrange on the preheated pan. Allow them to char on one side before flipping the slices to the other side. Take off the pan, allow to cool down and slice into smaller pieces.
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