• About Us
• Church Family
• Pathfinders
• Online Magazine
• Church Location
• Site Map

Recipe - Pasta with Green Beans and Pesto

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
Pasta has got to be one of the top "go to" carb loaded comfort foods. The pasta bowl was popular long before the recent trending of healthy one bowl meals.  So if you are eating just one bowl of pasta, then let's at least add some veggies to the carbs and make a good job of a complete meal.  The beans do not detract from the pasta, but rather they add extra flavour, colour, texture and interest.  Give it a try and see what you think.  You may even get your kids to eat green beans.

 
Ingredients

Serves 4-6

Pesto Ingredients:

• 30g basil leaves
• 30g rocket and baby spinach salad greens
• 1/2 lemon, zest and juice
• 1/2 Tsp. salt
• 1/4 Tsp. freshly cracked peppercorns
• 4 medium size garlic cloves, peeled and roughly chopped
• 4 Tbsp. extra virgin olive oil

Other Ingredients:

• 500g dried penne pasta
• Salt for cooking water
• 500g green beans, topped and tailed and cut into penne sized lengths
• 1/2 - 3/4 cup grated parmesan for garnish

 
Method

• Place all the pesto ingredients into a beaker, and using a stick blender, process into a fine paste.  Set aside.
• Cook pasta in a large saucepan of boiling salted water, according to packet instruction. 4 minutes before the cooking time is up add the green beans.
• Test to see that the pasta and the beans are al dente.  Drain the pasta and the beans and return to the saucepan.
• Stir the pesto through the pasta and beans.
• Serve topped with grated parmesan cheese

About the Recipe

• This recipe is suitable for vegetarians and is easily modifiable to be Vegan friendly.  You can either leave the parmesan off the dish altogether or replace it with a dairy free cheese.  Another vegan friendly garnish is to use a micro plane grater to grate some nuts over the pasta. Brazil nuts are good as are cashews.
• I like to use the penne that has ridges on the outside so that the pesto has something to stick to.
• Al dente means slightly firm to the bite.  You don't want mushy pasta that falls apart.  It will continue to cook slightly in the saucepan after you add the pesto, so stop the cooking a little before you think it is done.
• If you don't have a stick blender, then a small food processor or blender will do the job or even a mortar and pestle.
• As a time saving tip, I buy bags of pre-cleaned, toped and tailed green beans.
• The pesto can be made a day ahead if you need to.  Just store in an airtight container in the fridge.
• If there are any left overs, this recipe makes a great cold salad for lunch the next day.

Copyright © 2019 Thornleigh Seventh-day Adventist Church