SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Spaghetti with Fresh Pesto

Makes: 6 to 8 servings
Start to Finish 30 mins
Spaghetti with Fresh Pesto
Ingredients
  • 1 14 - 16  ounce package  dried multigrain, whole wheat or regular spaghetti
  • 12  ounces  green beans, trimmed
  • 1  medium  onion, chopped
  • 2  cloves  garlic, minced
  • 1  tablespoon  olive oil
  • 1  cup  packed fresh spinach
  • 3/4  cup  packed fresh basil
  • 1/2  cup  toasted almonds
  • 1/2  cup  grated Parmesan cheese
  • 1  teaspoon  lemon-pepper seasoning
  • 1/2  cup  olive oil
  • 3  hard-cooked eggs, chopped
  •  Fresh lemon juice
  •  Sliced green onions
  •  Toasted baguette slices (optional)
Directions

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)
  • Servings Per Recipe 6,
  • cal. (kcal) 555,
  • Fat, total (g) 30,
  • chol. (mg) 112,
  • sat. fat (g) 5,
  • carb. (g) 54,
  • fiber (g) 8,
  • pro. (g) 21,
  • vit. A (IU) 1312,
  • vit. C (mg) 16,
  • sodium (mg) 419,
  • calcium (mg) 273,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe