Penne With Almond Pesto And Green Beans Recipes

PENNE WITH ALMOND PESTO AND GREEN BEANS

Steps:

• Pulse garlic, basil, 1/2 cup almonds, and 1 tsp. salt in a food processor until combined. With the motor running, slowly add oil and pulse again until smooth. Transfer to a large bowl.
• Cook penne in a large pot of boiling salted water, stirring occasionally, and add green beans 30 seconds before pasta is al dente. Drain pasta and green beans, reserving 1 cup pasta cooking liquid, and add to pesto. Stir vigorously and add pasta cooking liquid as needed to fully coat. Season with salt.
• Transfer pasta mixture to a serving bowl or platter and top with Parmesan and remaining 2 Tbsp. almonds. Serve immediately or at room temperature.

PENNE WITH GRILLED OKRA AND GREEN BEANS

Steps:

• Preheat a grill to medium high. Toss the okra and green beans with 2 tablespoons olive oil; season with salt and pepper. Transfer to a sheet of foil or a grill basket with the okra cut-side down. Grill the vegetables, turning occasionally, until lightly charred and tender, 6 to 8 minutes.
• Transfer to a cutting board. Halve the beans crosswise and halve any large okra pieces lengthwise.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the panko and cook, stirring, until golden, 2 to 4 minutes. Remove from the heat and stir in the lemon zest; season with salt and pepper.
• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 3/4 cup cooking water, then drain the pasta and return to the pot. Stir in the grilled okra and green beans, parmesan and garlic, stirring in enough of the reserved cooking water to loosen. Stir in the basil. Divide among bowls and top with the panko mixture.

MULTI-GRAIN PENNE WITH HAZELNUT PESTO, GREEN BEANS, AND PARMESAN

Steps:

• Blend first 5 ingredients and 1/3 cup oil in processor until nuts are finely chopped. Season pesto with salt and pepper.
• Cook pasta in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally. Add beans; cook until crisp-tender, about 2 minutes.
• Heat remaining 1 tablespoon oil in nonstick skillet over medium-high heat. Add onions; sauté until tender, 3 to 4 minutes.
• Drain pasta and beans; reserve 1 cup cooking liquid. Return pasta and beans to pot. Toss with pesto, onions, 3/4 cup cooking liquid, and cheese. Season with salt and pepper.

PENNE WITH GARLIC PESTO

Steps:

• In a small saucepan, combine stock and garlic cloves. Simmer for about 5 minutes, or until garlic is soft. Alternatively, microwave on High for 5 minutes in a microwave safe bowl.
• Add basil to the bowl of a food processor; chop fine. Blend in stock mixture. Add Parmesan cheese and pine nuts; chop fine. Pesto can be refrigerated in an airtight container for up to 24 hours.
• Cook pasta in a large pot of boiling, salted water until al dente. Drain well, and return to pot. Stir in pesto to coat pasta. Toss with tomatoes.

ONE POT PESTO PENNE WITH GREEN BEANS AND POTATOES

Steps:

• In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil.
• Meanwhile, peel potatoes; cut into 3/4-inch cubes. Trim and discard ends from beans; remove strings. Cut beans diagonally into 2- to 3-inch lengths.
• When water is boiling, add potatoes and pasta and cook, uncovered, stirring occasionally, for 8 minutes. Add beans and cook, stirring occasionally, until potatoes are tender when pierced and pasta and beans are barely tender to bite, 4 to 6 minutes longer. Drain, reserving 1 cup cooking liquid.
• Return pasta mixture to pan and add pesto and 3/4 cup cooking liquid; mix gently. If desired, add more reserved cooking liquid to moisten. Gently stir in salt, pepper, and parmesan cheese to taste. Pour into a wide serving bowl or distribute evenly among plates.

ARTICHOKE & GREEN BEAN PENNE

Steps:

• In a large saucepan, cook pasta according to package directions, adding the green beans during the last 5 minutes of cooking., Meanwhile, in a Dutch oven, saute mushrooms and red pepper in butter until tender. Reduce heat; stir in the artichokes, Mascarpone cheese, cream, salt and pepper. Heat through (do not boil)., Drain beans and pasta; stir into artichoke mixture. Add almonds and toss to coat. Sprinkle with Parmesan cheese.

PASTA, GREEN BEANS AND POTATOES WITH PESTO

Steps:

• Make pesto: In the bowl of food processor, add basil, pine nuts, salt and garlic. Pulse until mixture is coarse and grainy. With the motor running, add oil in slow, steady stream. Add cheese; process just enough to mix well. If sauce is too dry, add a little more oil. Taste; add more cheese or salt, if desired.
• Bring 6 quarts water to rolling boil. Add at least 2 tablespoons salt and the potato slices. Cook for about 5 minutes, or until potatoes have started to soften but are not cooked through. Add green beans, and continue boiling another 5 minutes.
• Add pasta, and stir. Start testing pasta at 5 minutes. When it is done, and when potatoes and beans are tender, drain and turn pasta and vegetables immediately into preheated bowl. Add pesto, and mix thoroughly. Serve immediately.

PENNE WITH PESTO AND FRESH PARMESAN

Steps:

• Cook pasta according to package instructions.
• While pasta cooks, rinse tomatoes and basil and pat dry. Cut tomatoes into large chunks.
• Place tomatoes in a blender/food processor, add basil, almonds, garlic, red pepper flakes, and salt. Blend for 1 minute or until smooth.
• While machine still running, add olive oil in a steady steam (it will emulsify the mixture into a thick pesto).
• Scrape pesto into a large bowl. Drop drained pasta onto pesto and toss quickly to coat. Sprinkle on cheese and toss again.
• Enjoy!