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Spaghetti with Pesto and Green Beans

Spaghetti with Pesto and Green Beans is a vegetarian pasta dish that's quick and easy to prepare, perfect to enjoy either hot or cold.
Recipe Spaghetti with Pesto and Green Beans
  • Difficulty Easy
  • Preparation 10 minutes
  • Cooking 15 minutes
  • Servings for Serves 4

**Spaghetti al Pesto e Fagiolini** is a delightful and quick-to-make pasta dish that is perfect for any season. Ready in less than half an hour, this vegetarian **Pasta al Pesto with Green Beans** can be enjoyed both warm and cold, making it a versatile choice for family lunches, dinners with friends, or even a picnic. This dish is a tasty twist on the classic Pasta al Pesto, sure to impress your guests!

This **Pasta with Genovese Pesto and Green Beans** is ideal for a quick family meal, a dinner with friends, or simply for a picnic. A delicious variation of the classic Pasta al Pesto that will win over your guests!

If you’re looking for other **Pesto Pasta Recipes**, we recommend trying Pasta al Pesto with Tuna, Olives, Tomatoes, Green Beans, and Burrata, Pasta al Pesto with Arugula and Sun-Dried Tomatoes, and Penne with Pesto and Octopus! And now, here’s the recipe for **Spaghetti with Pesto and Green Beans**!

Ingredients for Serves 4

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Method

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  1. To prepare Spaghetti with Pesto and Green Beans, start by washing and trimming the green beans, removing both ends. Then cut them in half.
  2. Bring a large pot of lightly salted water to a boil and add the green beans. Cook them for a couple of minutes, then add the pasta to the same water.
  3. While the pasta is cooking with the green beans, prepare the pesto. Place the basil leaves, garlic, pine nuts, a pinch of salt, and grated Parmigiano and Pecorino cheeses in a food processor bowl.
  4. Turn on the food processor and blend in short pulses to maintain the bright green color of the basil. While continuing to blend, gradually pour in the extra virgin olive oil in a thin stream.
  5. Once the pesto is ready, transfer it to a large skillet without turning on the heat. Drain the pasta when it’s still al dente (slightly firm to the bite), reserving a small amount of the cooking water.
  6. Add the spaghetti and green beans to the skillet with the pesto, toss well to combine all ingredients thoroughly, and serve your Spaghetti with Pesto and Green Beans! Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can customize your Spaghetti with Pesto and Green Beans by adding other traditional ingredients such as boiled potatoes (a classic Ligurian addition), cherry tomatoes, or walnuts. Traditional Genovese pesto pasta often includes both green beans and potatoes.

Tips

If the Spaghetti with Pesto and Green Beans appears too dry, you can make it creamier by adding a splash of the pasta cooking water (the starchy water will help create a silky sauce).

Storage

Leftover Spaghetti with Pesto and Green Beans can be stored in an airtight container in the refrigerator for up to one day. Note that pasta with pesto is best enjoyed fresh.

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