Green Beans and Pesto Pasta

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

Green Bean Pesto Pasta
Start To Finish Time:
30 mins
Servings:
6

Ingredients

  • 1 cup dried ditalini or small shell macaroni (4 ounces)

  • 12 ounce fresh green beans, trimmed and cut into 1/4-inch pieces

  • 1 cup Green Bean Pesto

  • ½ cup finely shredded Parmesan cheese

  • 2 ounce romaine lettuce, sliced crosswise into 1/2-inch thick slices (2 cups)

  • Salt and freshly ground black pepper

Green Bean Pesto

  • 10 ounce fresh green beans, trimmed

  • 1 cup firmly packed fresh basil leaves

  • 1 cup chopped pitted green olives

  • ½ cup toasted almonds or pine nuts

  • 1 cup extra-virgin olive oil

  • Salt and freshly ground black pepper

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.

Green Bean Pesto

  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.

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.

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

Nutrition Facts (per serving)

264 Calories
18g Fat
21g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 264
% Daily Value *
Total Fat 18g 23%
Saturated Fat 3g 15%
Cholesterol 5mg 2%
Sodium 408mg 18%
Total Carbohydrate 21g 8%
Total Sugars 3g
Protein 7g
Vitamin C 9.6mg 48%
Calcium 137mg 11%
Iron 1.9mg 10%
Potassium 265mg 6%
Folate, total 85.9mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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