Pasta with Green Beans Potatoes and Pesto
Monday 30 December 2019
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| Pasta with Green Beans Potatoes and Pesto |
Traditionally made with basil, garlic, pine nuts, and parmesan cheese, pesto sauce is one of our favorite vegetarian pasta sauces. But the beauty of Italian cuisine is that, when you choose fresh and complementary seasonal ingredients, you can rediscover almost any sauce or dish and turn it into a healthier version of the original. This pesto with green beans is a prime example of taking a classic recipe and adding fresh ingredients that enhance his health intelligence, and taste.
Ingredient
- 1/2 teaspoon salt
- 1/8 cup almonds, sliced or flattened
- 4 tablespoons of extra virgin olive oil
- 4 ounces of green beans, cut ends and sliced 1-1 / 2 inches long
- 8 ounces of whole wheat flour or any short paste
- 1 cup of pesto
- 8 large fresh basil leaves, chopped roughly
Instructions
- On medium to high heat, boil a medium pan of water. When boiling, add ½ teaspoon of salt then drop the green beans. Cook for 5 minutes then take it away with a slotted spoon and put it in a bowl with lots of ice to boil it. When it's cold, drain and set aside the green beans.
- In the same pan of boiling water, cook the pasta. Follow the cooking time to make it al dente. When it's cooked, drain it.
- In a serving bowl, mix hot pasta, green beans, pesto, almonds and basil.
- Drizzle with extra virgin olive oil and serve immediately.
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