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23/10/2015 by Franceska Leave a Comment

Pasta with Green Beans Pesto
Pasta with Green Beans Pesto

Pasta with Green Beans Pesto

  Veggie Pasta

October 23, 2015

  • Prep: 30 mins
  • Cook: 20 mins
  • Yields: 4 Servings

Ingredients

320 g Rigatoni

400 g Green Beans

40 g Hazelnuts

1 Garlic clove

10 Basil leaves

2 tbsp grated Parmesan cheese

50 ml Extra-virgin Olive Oil

Salt, to taste

Directions

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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Nutrition Facts

Serving Size205 g
Calories488
Sodium49 mg
Potassium284 mg
Protein13,8 g
Sugar4,7 g
Total Fat19,4 g
Saturated Fat2,5 g
Total Carbohydrates68,4 g

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