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Pesto and Green Bean pasta


 

This pasta recipe is another one of my children's favourite. Pasta night is always a special night but pesto pasta night is especially so. I have added the green beans (asparagus are good too) to get that little bit of extra vegetable in. They don't mind. I also vary the pasta shapes to keep them guessing. Have fun!

 

(I do not add any parmesan or oil when I serve the dish. There is enough flavour and seasoning as it is)

 

 

 

Ingredients (serves 4):

  • 400g/14oz small round or curly pasta shapes
  • 250g/9oz green beans, cut into 3cm/1inch lengths
  • 50g/5 Tbsp pine nuts
  • 50g/5 Tbsp fresh grated parmesan
  • 50g fresh basil (whole bunch of a small basil plant)
  • 6 Tbsp good quality olive oil
  • 1 pinch of black pepper

Preparation:

1. Bring a pan of water to boiling point. Cook the pasta following the pack instructions.

2. In a food processor, add the pine nuts, olive oil, parmesan and basil leaves (I sometimes add 1/2 basil leaves and 1/2 mint leaves to sweeten the flavour slightly). Blend well together for 1 minutes.

3. Three minutes before the pasta is cooked, add in the raw green beans. Let the water come to a boil again and take off the heat when the pasta is ready (I usually take out one pasta shell to taste. It should still have a slight bite to it). The green beans should be "al dente", not overcooked.

4. Drain the pasta and the green beans and toss with the pesto.

5. Grind a few fresh black pepper kernels and serve hot.

 

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