Recipes and Cooking Green Beans and Pesto Pasta Be the first to rate & review! Top each bowlful of pasta with an over-easy egg hot out of the skillet for a heartier dish. By Recipe by Sheri Castle of The New Southern Garden Cookbook Updated on January 20, 2015 Print Rate It Share Share Tweet Pin Email Start To Finish Time: 30 mins Servings: 6 Jump to Nutrition Facts 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 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. 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 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. Rate it Print Nutrition Facts (per serving) 264 Calories 18g Fat 21g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.