Pesto Pasta with Green Beans
4 servings
20 minutes
Pasta 'Pesto' with green beans is a true embodiment of Italian gastronomy. The pesto sauce, originating in Genoa, inspires with its freshness and the aroma of basil, the tenderness of pine nuts, and the richness of parmesan. In this version, green beans are added to the traditional recipe, giving the dish a crunchy texture and a hint of sweetness. The perfect combination with pasta turns each forkful into a harmony of flavors enriched with garlic notes and a subtle taste of olive oil. This recipe is great for both a cozy dinner and a festive table, offering enjoyment of Mediterranean classics. Serve hot, garnished with fresh herbs to highlight the dish's exquisite character.
1
Instructions for making Pesto sauce. Place basil leaves in a food processor along with garlic and cheese.
- Basil: 1 bunch
- Garlic: 1 head
- Parmesan (Parmigiano Reggiano): 50 g
2
Then add lightly roasted nuts to the mixture. Mix on low speed and gradually add olive oil.
- Toasted pine nuts: 20 g
- Olive oil: 60 ml
3
Next, add salt and pepper to taste. Pesto can be stored in the refrigerator for a few days, and the oil will help prevent oxidation.
- Salt: to taste
- Ground black pepper: to taste
4
Fill a large pot with water, add salt to taste, and bring to a boil.
- Salt: to taste
5
Next, add the beans, after five minutes - the pasta, cook according to the package instructions. Then place the pasta and beans in a pan and mix with pesto sauce to your taste.
- Green beans: 200 g
- Spaghetti: 300 g
- Basil: 1 bunch
6
To ensure the dish has all the desired flavors, serve it immediately.
