Pesto Pasta Tossed With Fresh Green Beans

Pesto Pasta Tossed With Fresh Green Beans
Time: 15 Minutes
Yield: 4 Servings
(7 Item Recipe)

1/4 Cup Organic Pine Nuts
2 oz Fresh Organic Basil
2 Cloves Organic Garlic
8 Teaspoons Extra Virgin Olive Oil
1/2 Cup Organic Peccorino Romano Cheese *(For Vegan Vegetarians subs. Nutritional Yeast)*
4 Cups Cooked Organic Whole Wheat Spaghetti Noodles
1 1/2 Cups Organic Green Beans, washed, stems removed and blanched

Cook spaghetti noodles according to package instructions.  Blanche green beans while cooking past and set aside you want the green bean cooked but still crunchy.  In food processor while pasta is cooking take pine nuts, basil, garlic, olive oil and peccorino romano cheese and pulse together until forms a nice pesto paste.  When noodles are done cooking, strain.  In a large bowl take noodles, green beans and pesto sauce.  Toss until well blended throughout.  Enjoy.

You can also add in fresh peas, and or asparagus for a nice little touch adding more taste and texture.  This dish is super quick, healthy and delicious.

*Vegan Vegetarian Recipe:*
Omit the dairy cheese and add 1/4 Cup Nutritional yeast in place for cheese.
I prefer bob’s red mill brand nutritional yeast for a nice non dairy cheesy flavor.

One Comment Add yours

  1. It is quite like the original recipe from Genova but they add 2 small potetoes too

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