Serving Size205 g
Total Fat19,4 g
Saturated Fat2,5 g
Total Carbohydrates68,4 g
October 23, 2015
1Trim the ends of green beans and cut them in half.
2Put the green beans into a large pan of salted boiling water and cook for about 10 minutes, until they are fork tender, but still crispy.
3Toast the hazelnuts in a non-stick skillet until golden.
4Put the pasta in the large pan of salted boiling water and cook as indicated on the package.
5In the food processor put the green beans, basil leaves, hazelnuts and pulse a few seconds.
6Then add minced garlic, Parmesan cheese and pulse again. Slowly add extra-virgin olive oil while the processor is on.
7Add salt to taste.
8Mix the pasta with the green beans pesto and toss gently to coat.
If you don't like garlic, you can do the pesto without it. You can change the amounts of each ingredient as it suits you.
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