Fettuccine with Green Beans
Fettuccine with Green Beans has lots of basil with pine nuts, garlic, salt and pepper in a delicate oil flavored with green beans, Romano and Parmesan cheeses, new potatoes and tender fettuccine to pull it all together.
2 cups packed fresh basil
1/4 cup toasted Pine nuts
2 crushed garlic cloves
1 teaspoon salt, or to taste
Black pepper to taste
1/3 to 1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/4 cup grated Pecorino Romano
1/4 cup grated Parmesan
3/4 pound green beans, 1-inch pieces
4 medium cubed new potatoes, unpeeled
1 pound dry fettuccine
Salt and black pepper to taste
Extra grated Parmesan
2 tablespoons butter, optional
To make pesto, place basil pine nuts, garlic, salt and pepper in food processor. With machine running, gradually add oil scraping down the sides as necessary. Process until smooth.
Add vinegar and process until smooth. You may prepare pesto to this point up to two days before eating, covered and refrigerated. Before using, stir in grated cheese.
To finish dish, bring medium pot of water to boil. Add salt and green beans and cook until crisp tender. Using skimmer or slotted spoon, remove green beans and transfer to bowl of cold water or run cold water over beans to stop cooking. Add potatoes to boiling water and cook until tender. Drain and place in bowl of drained beans.
Bring a large pot of water to boil. Add salt, fetuccine, and cook, stirring often, until al dente. During last minute or so of cooking, add beans and potatoes to heat. Drain pasta, reserving 1-cup of cooking water.
Return pasta and vegetables to warm pot. Add butter and toss. Add pesto and toss gently adding enough of reserved cooking water to make a creamy sauce. Season with salt and pepper. Serve with sprinkled grated Parmesan.
Recipe makes 4 servings.
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Do not forget about zinc. Needed for growth and energy, zinc is in eggs, dairy products, whole-grain foods, wheat germ, nuts and tofu.