pesto has to include basil and pine nuts? This vibrant blend features walnut
and parsley and is the perfect coating for pasta mixed with late-summer green
beans and freshly grated Parmigiano Reggiano.
fresh green beans, rinsed, trimmed, and snapped in half
1 lb. dried
1 cup Walnut
oil-packed sun-dried tomatoes, thinly sliced
fresh lemon juice; more to taste
and freshly ground black pepper
freshly grated Parmigiano-Reggiano
large pot with 4 quarts water and 1 Tbs. salt to a boil.
green beans and cook until they’re just tender, 3 to 4 minutes.
slotted spoon, transfer the beans to a large bowl, cover with cold water, and
cooking water to a boil and cook the fettuccine to al dente, about 10 minutes.
transfer to a large serving bowl.
green beans, pesto, sun-dried tomatoes, lemon juice, 1 tsp. salt, and several
grinds of pepper; toss well.
add more salt, pepper, and lemon juice, if you like.
with a sprinkling of the cheese.
Gratinéed with Asiago and Fresh Herbs ¤ makes a fresh start to the meal.
information (per serving): Size: based on six servings, Calories (kcal): 500,
Fat (kcal): 22, Fat Calories (g): 200, Saturated Fat (g): 5, Protein (g): 18,
Monounsaturated Fat (g): 10, Carbohydrates (mg): 60, Polyunsaturated Fat (mg):
7, Sodium (g): 850, Cholesterol (g): 10, Fiber (g): 6.