Pesto Green Beans Recipes

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PESTO POTATO AND GREEN BEAN SALAD



Pesto Potato and Green Bean Salad image

Provided by Ellie Krieger

Categories     side-dish

Time 35m

Yield 6 (1 cup) servings

Number Of Ingredients 11

1 1/2 pounds new red potatoes, washed and cut into 1-inch chunks
1 pound green beans, trimmed and cut into 1-inch pieces
1/3 cup Basil Pesto, recipe follows
Salt and freshly ground black pepper
1/4 cup pine nuts
1 clove garlic, peeled
3 cups lightly packed fresh basil leaves
1/4 cup freshly grated Parmesan
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper
1/4 cup olive oil

Steps:

  • Place the potatoes in a large steamer basket fitted over a pot of boiling water. Cover and steam for 5 minutes. Add the green beans to the potatoes in the steamer and continue to cook, covered, for another 4 minutes. Drain and immediately plunge into an ice bath to cool.
  • Transfer the vegetables to a large serving bowl. Add the pesto and stir to coat evenly. Season with salt and pepper and serve.
  • Make a big batch of this pesto in the summer when the basil is fresh and plentiful. You can freeze it in ice cube trays, bag up the cubes, and have it year-round to use as a pasta sauce or to enhance the flavor of one. It is also excellent as a sandwich spread.
  • Toast the pine nuts in a small, dry skillet over medium heat until fragrant and golden brown, shaking the pan frequently, about 3 minutes.
  • In a food processor, process the pine nuts and garlic together until minced. Add the basil, Parmesan, lemon juice, and salt and pepper and process until finely minced. With the machine running, slowly pour the oil in a steady stream through the feed tube and process until well blended.

FUSILLI WITH PESTO AND GREEN BEANS



Fusilli with Pesto and Green Beans image

Provided by Giada De Laurentiis

Categories     main-dish

Time 15m

Yield 6 servings

Number Of Ingredients 9

Kosher salt
One 8-ounce package whole-grain or gluten-free fusilli pasta, such as Tru Roots
2 tablespoons olive oil
1 shallot, chopped
8 ounces green beans, trimmed and cut in 1-inch pieces
One 10-ounce bag frozen peas
1/2 cup freshly grated Parmesan
1/3 cup store-bought pesto
1/2 cup ricotta cheese, such as Calabro

Steps:

  • Bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Add the pasta and cook 1 minute less than the package instructions, about 5 minutes. Drain well, reserving 1/3 cup of pasta water.
  • Meanwhile, heat a large skillet over medium-high heat. Add the oil and shallots with 1/2 teaspoon salt and cook for 1 minute. Add the green beans and another 1/2 teaspoon salt. Cook, stirring often, until the beans are just cooked through, about 4 minutes. Stir in the peas and cook another minute to warm through. Add the cooked pasta to the skillet along with the reserved water. Top the bare pasta with the Parmesan and add the pesto. Toss well to coat. Dollop the ricotta over the top and serve.

PASTA, GREEN BEANS AND POTATOES WITH PESTO



Pasta, Green Beans and Potatoes With Pesto image

The most elegant pasta dish that Italian cooks have ever invented is astonishingly simple to make. Here, the magical green sauce is tossed with trenette (or any long pasta you can twirl around a fork), tender slices of potato and barely blanched green beans.

Provided by Nancy Harmon Jenkins

Categories     dinner, weeknight, pastas, main course, side dish

Time 30m

Yield 8 servings

Number Of Ingredients 10

2 cups packed tender young basil leaves
1/4 cup pine nuts
1 teaspoon salt
2 plump garlic cloves, peeled and crushed with flat blade of a knife
1/2 cup extra-virgin olive oil, or more to taste
1/2 cup freshly grated Parmigiano Reggiano cheese, or more to taste
Salt to taste
1/2 pound small potatoes, peeled and sliced about 1/4-inch thick
1/4 pound tender young green beans, cut into 1-inch lengths
1 pound trenette, or other long, thin pasta

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.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 15 grams, Carbohydrate 49 grams, Fat 19 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 304 milligrams, Sugar 2 grams

PASTA WITH PESTO, POTATOES, AND GREEN BEANS



Pasta with Pesto, Potatoes, and Green Beans image

Green beans and potatoes bulk up this pesto pasta dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 40m

Number Of Ingredients 6

2 waxy potatoes, peeled and cut into 1-inch cubes
1 tablespoon salt, plus more for seasoning
8 ounces cavatappi
8 ounces green beans, trimmed and halved
1/2 cup Pesto
Pepper

Steps:

  • Place potatoes in a large pot of water; bring to a boil.
  • Add salt and cavatappi or other short tubular pasta; return to a boil; cook 2 minutes.
  • Add green beans. Return to a boil; cook until vegetables are tender and pasta is al dente, about 6 minutes.
  • Drain; toss with pesto; season with salt and pepper. Serve warm or at room temperature.

Nutrition Facts : Calories 421 g, Fat 16 g, Protein 12 g

PESTO GREEN BEANS



Pesto Green Beans image

I'm always looking for simple vegetable side dishes for my picky kids. They love this one, and it's quick and really simple. If I know I'm going to be pressed for time, I'll trim the ends of the green beans the night before. Use your favorite jarred pesto. Adapted from Southern Living Ultimate Quick and Easy.

Provided by WellsBells

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb fresh green beans, trimmed and rinsed
1/4 cup butter or 1/4 cup margarine
2 garlic cloves, pressed
1 teaspoon pesto sauce
1/2 teaspoon salt

Steps:

  • Arrange green beans in a steamer basket over boiling water. Cover and steam 6 minutes or until crisp-tender.
  • Melt butter in a large skillet over medium-low heat.
  • Stir in garlic, pesto and salt. Saute 2 minutes or until thoroughly heated.
  • Toss butter mixture with beans in a bowl.
  • Serve immediately.

GREEN BEAN PESTO



Green Bean Pesto image

Categories     Bean     Kosher

Yield makes about 1 cup

Number Of Ingredients 6

1/4 pound green beans
1 teaspoon roughly chopped garlic (about 1 to 2 cloves)
1/2 teaspoon kosher salt
Freshly ground black pepper to taste
1/2 cup neutral-flavored cooking oil, such as canola or soybean
1/3 cup roasted pumpkin seeds

Steps:

  • Blanch the green beans in boiling salted water for 1 1/2 minutes. Remove them to an ice bath and then drain them in a colander.
  • Transfer the beans to the bowl of a food processor and add the garlic, salt, and pepper. Puree for 30 seconds and add half the oil while the motor is running. Add the pumpkin seeds and the remaining oil and process for 10 to 15 seconds, until smooth.
  • Make Ahead
  • The pesto can be refrigerated in an airtight container for up to 5 days.

PESTO SAUCE WITH GREEN BEANS



Pesto Sauce with Green Beans image

Make this Pesto Sauce with Green Beans on days when the basil and green beans look especially vibrant and fresh. This side dish includes homemade walnut-Parmesan pesto sauce for an especially savory taste.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 8 servings

Number Of Ingredients 6

1 lb. fresh green beans, trimmed
2 cups tightly packed fresh basil
2 cloves garlic
3 Tbsp. olive oil
1/2 cup KRAFT Shredded Parmesan Cheese
1/3 cup chopped walnuts, toasted

Steps:

  • Add beans to large saucepan of boiling water; cook 2 to 3 min. or until bright green in color.
  • Meanwhile, process basil, garlic and oil in food processor or blender until basil is chopped and mixture is well blended. Spoon into medium bowl. Add cheese and nuts; mix well.
  • Drain beans. Serve topped with basil mixture.

Nutrition Facts : Calories 130, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

GREEN BEANS WITH PECAN PESTO



Green Beans with Pecan Pesto image

Categories     Vegetable     Side     Fourth of July     Picnic     Vegetarian     Pecan     Green Bean     Summer     Vegan     Gourmet

Yield Makes 6 to 8 servings

Number Of Ingredients 6

1/2 cup pecans, toasted and chopped
1/2 cup fresh flat-leaf parsley
1/2 cup fresh cilantro
1 large garlic clove, chopped
1/2 cup extra-virgin olive oil
4 lb haricots verts or other thin green beans, trimmed

Steps:

  • Blend all ingredients except beans with salt and pepper to taste in a blender until a coarse purée.
  • Cook beans in boiling salted water until crisp-tender, 3 to 5 minutes. Transfer to a bowl of ice and cold water to stop cooking, then drain well.
  • Toss beans with half of pesto, or to taste.

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