How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

Lazy Girl's Halloween Cupcakes (Shhh... They're Delivered!)

When you'd prefer to prep for your Halloween party by styling your zombie makeup instead of piping cupcakes, look to for a dozen creepy sweets just in time for All Hallows Eve.

See More

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Adorable Lunch Box Recipes for Kids

School lunch has never been this cute. See how mom Ashley Thompson combined fruits, vegetables, and some creativity for a week of noontime treats that are heavy on themes, light on groans.

See More

Easy Slow Cooker Appetizers

Looking for no-fuss appetizer recipes to kick off your party? It's time to whip out that slow cooker! Including juicy meatballs, creamy dips, and spicy wings, we've got all your favorite slow cooker appetizers to choose from. Try one of these easy slow cooker appetizer recipes for your next party or get-together.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Spaghetti with Fresh Pesto

Light, lemony, and piled with tender green beans, this pasta dish takes its flavor cues from the Mediterranean. Crusty planks of bread help scoop up the pesto-like blend of almonds, spinach, basil, and Parmesan cheese.

3.0 by 4 people
Rate me!
  • Makes: 6 servings
  • Start to Finish: 30 mins

Spaghetti with Fresh Pesto



  1. Cut one-third of the green beans in 2-inch pieces; set aside. Cook spaghetti, with 1 tablespoon salt added to water; according to package directions; add cut beans the last 5 minutes of cooking time. Reserve 1-1/2 cups pasta cooking water (*Using Pasta water, see below ). Drain pasta; keep warm.
  2. For pesto, in skillet cook onion and garlic in 1 tablespoon oil until softened. Add whole beans. Cook, covered, 5 to 7 minutes, or until tender, stirring occasionally.
  3. In food processor add bean mixture, spinach, basil, almonds, cheese, and seasoning. Cover. Pulse to coarsely chop. With processor running, add 1/2 cup olive oil in thin stream until nearly smooth. Season with salt and pepper. Toss with spaghetti mixture, adding enough reserved pasta water to thin. Sprinkle with chopped eggs and green onions. Drizzle lemon juice. Serve with baguette slices. Makes 6 to 8 servings.

From the Test Kitchen

*Using Pasta WaterUse pasta cooking water to flavor and thin sauces. To reserve, just before draining pasta, ladle out the amount of pasta water needed into a glass measuring cup or bowl.

Nutrition Facts (Spaghetti with Fresh Pesto)

    Per serving:
  • 555 kcal cal.,
  • 30 g fat
  • (5 g sat. fat,
  • 112 mg chol.,
  • 419 mg sodium,
  • 54 g carb.,
  • 8 g fiber,
  • 21 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...