Prep Time 10 minutes Cook Time 30 minutes
Many children are resistant to eating green foods, but this delicious pesto might entice them to change their ways, especially if they help prepare it. We make loads of this in the summer, when basil is at its peak and readily available in our garden and the farmers' market. Because it is easily frozen, it lasts us throughout the winter, when fresh herbs are but a dream. Of course, pesto tastes fantastic on this pasta, but try spreading it on a sandwich, or mixing it with mayonnaise or sour cream for a unique dip for artichokes or other veggies.
by Alison Needham
What you'll need
- 1 1/2 cup fresh basil leaves, firmly packed
- 1/2 cup pine nuts, toasted lightly in a pan over medium heat until golden brown
- 2 cloves garlic, chopped
- 1/2 cup extra-virgin olive oil, good quality
- 3 tablespoons parmesan cheese, grated
- 3 tablespoons asiago cheese, grated
- salt
- 12 ounces green beans, ends trimmed
- 2 packages fresh fettuccini, 8 ounce packages
How to make it
- Combine basil, pine nuts, and garlic in the bowl of a food processor fitted with a steel-blade attachment (or a blender). Pulse until well chopped. While the machine is still running, slowly add the olive oil, stopping to scrape down the sides of the bowl one or two times. Puree until almost smooth. Transfer the mixture to a large bowl and stir in the grated cheeses. Season with salt to taste. Set aside.
- Bring a large pot of salted water to boil. Add the green beans and cook for 5-7 minutes or until barely crisp tender. Add the fresh pasta and boil for 2-3 minutes more, or until pasta is cooked through. Drain beans and pasta, reserving 1 cup of cooking liquid.
- Add a couple of tablespoons of cooking water to the pesto to thin a bit. Add the pasta and green beans to the pesto and toss to coat. If necessary, add some of the reserved cooking liquid so that the sauce easily coats the pasta. Top with additional grated cheese and serve immediately.
