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Green Beans and Pesto Pasta

Top each bowlful of pasta with an over-easy egg hot out of the skillet for a heartier dish.

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  • Makes: 6 servings
  • Serving Size: 1 cup
  • Start to Finish: 30 mins

Green Beans and Pesto Pasta

Directions

  1. Bring a large saucepan of salted water to boiling. Add the pasta. Cook 6 minutes. Stir in beans; cook until pasta is al dente, about 4 minutes more. Drain, reserving 1 cup cooking water.
  2. Return pasta and beans to the pot (off the heat). Add pesto, Parmesan, and reserved cooking liquid; stir until coated. Add romaine; toss to combine. Season with salt and pepper.

From the Test Kitchen

If you like, heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Crack six eggs into the skillet. Sprinkle with salt and pepper and cook until the whites are opaque, about 2 minutes. Cover skillet and cook until the whites are firm but the yolks are just firm, about 1 minute more. Top each serving of the past mixture with an egg and serve immediately.

Test Kitchen Tip

Store unwashed green beans in a resealable bag. Refrigerate up to a week.

Green Bean Pesto

Directions

  1. Bring a large saucepan of salted water to boiling. Add the beans and cook 3 minutes. Transfer with a slotted spoon into a large bowl of ice water. When cool, drain beans, blot dry, and place in a food processor. Add basil, olives, and almonds. Cover; process until finely chopped. With machine running, gradually add oil and process until well combined. Season to taste with salt and pepper. Store covered in the refrigerator up to 1 week. Let stand at room temperature and stir well before serving. Makes about 3 cups.

Nutrition Facts (Green Beans and Pesto Pasta)

  • Per serving:
  • 264 kcal cal.,
  • 18 g fat
  • (3 g sat. fat,
  • 2 g polyunsaturated fat,
  • 12 g monounsatured fat),
  • 5 mg chol.,
  • 408 mg sodium,
  • 21 g carb.,
  • 4 g fiber,
  • 3 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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