Runner Beans & Penne Pesto
Runner Beans Pesto Pasta is the twist to a delicious Pesto Pasta with extra veggies. But with the same fantastic flavor. It's creamy, delicious, cheesy, and flavorful, a great vegetarian dinner.
Equipment
- french bean slicer
- soup pot
Ingredients
- 2 teaspoons salt
- 10-12 oz. Pasta (penne and spaghetti are great)
- 1 pound runner beans washed and sliced
- ¾ cup pesto
- ⅓ cup pine nuts
- ⅓ cup Parmesan cheese to taste
Ingredients you need per step are listed below the step in Italic
Instructions
- Bring a pan with enough water and salt to a boil.2 teaspoons salt
- Add the pasta to the water and cook for 5 minutes.10-12 oz. Pasta
- Then add the runner beans to the pasta and let everything simmer for 4 minutes.1 pound runner beans
- Drain the pasta / bean mixture and put everything back in the pan.
- Stir in the pesto and the pine nuts.¾ cup pesto, ⅓ cup pine nuts
- Grate some Parmesan cheese on top and serve.⅓ cup Parmesan cheese
NOTES
1. - Penne
I usually choose spaghetti or linguini for my pesto pasta. But the combination of sliced runner beans and penne is excellent. It's easy to toss the pesto sauce and even distribute the sauce around the veggies and pasta. Make sure to add salt to the cooking water to give the pasta a bit of flavor. The pesto should add some, but it isn't (shouldn't be) very salty.
2. - Runner beans
Runner beans are flatter and have a much coarser skin than green beans. So they should be sliced before using them in a recipe. Cut them in ¼ inch slices with a knife or this F (or buy them already sliced). If you can't find runner beans, you could also use sliced string beans.
3. - Pesto
Make your own basil pesto or buy a very good one in the supermarket. Add it to the pasta when it's off the stove and in a cold pot or bowl. Too much heat will turn the basil into a black color.
4. - Storage
- Refrigerator - You can store leftover Runner beans Pesto Pasta in the fridge in an airtight container for two days. Eat this dish at room temperature. Pesto turns black when reheating, so you can't reheat leftover pesto pasta.
- Freezer - Because you can't reheat the pasta pesto, don't freeze it. It won't taste great after freezing without a reheat.
Nutrition
Calories: 546kcal | Carbohydrates: 83g | Protein: 17g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 245mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1055IU | Vitamin C: 9.7mg | Iron: 2.7mg
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