Tuesday, February 4, 2020

Pesto Pasta Green Beans and Sun-Dried Tomatoes

Want to have a light meatless meal? You could also serve this as a side dish. This Pesto Pasta with Green Beans and Sun-dried Tomatoes is sure to be a hit with your family! Serves 4 TOTAL TIME 25 minutes


8 ounces medium shell pasta
1 pound green beans, trimmed
1/4 cup basil pesto {more or less to taste}
1/3 cup julienned sun dried tomatoes in olive oil, drained and chopped
1/4 cup freshly grated parmesan cheese
1/4 cup sliced almonds, toasted (optional)
Salt and pepper to taste
Fresh chopped basil for garnish


In a large pot boil water for the pasta. Cook the pasta according to the package. Set aside. Bring another large pot of water to a boil with a steamer insert. Once the water boils steam the green beans until they are almost tender and a bright green color.

Heat a dry large skillet over medium-low heat and toast almonds, stirring frequently, about 3 minutes. Remove and set aside. In a large mixing bowl combine the pasta, green beans, pesto, sun-dried tomatoes and parmesan cheese. Add salt and pepper to taste. Sprinkle the toasted almonds over the pasta and serve warm. Garnish with freshly chopped basil.

NOTES: Any small or medium pasta works great. Try elbow or orchiette! For extra protein try adding white beans or chickpeas. Or add bacon crumbles. I have used different cheese in this including mozzarella and a blend of freshly grated Italian cheeses. You can use different vegetables instead of green beans, try asparagus or zucchini. You can easily leave the almonds off of this dish or try pine nuts and walnuts instead.

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