This vegetarian pasta with pesto and beans is a healthy meal that will become a staple in your diet as soon as you try it!
Ingredients
- 4 ounces green beans, ends cut off and sliced to 1-1/2 inches long
- 8 ounces whole grain penne or any short pasta
- 1/8 cups almonds, slivered or flaked
- 1 cup pesto
- 8 big fresh basil leaves, coarsely chopped
- 1/2 teaspoon salt
- 4 tablespoons extra virgin olive oil
Instructions:
- Put water in a medium-sized pot and bring it to boil on medium heat.
- Add ½ tsp salt in the boiling water and then add the green beans and cook them for five minutes.
- In the meantime, put a lot of ice in a bowl. By using a slotted spoon, put the beans in the iced water to blanch them. After they’ve cooled down, drain them and put them aside.
- Cook the pasta in the same water and make it al dente. When cooked, drain it well.
- Put the pasta in a serving bowl, then add the green beans and the pesto, mix them and add almonds and basil.
- As a final touch, drizzle some extra virgin olive oil on the dish.
- Enjoy!
