Green beans can be found in the grocery store year-round, but are even better in the summer! Try green beans and chickpeas with your pasta, for a super easy meal-in-one dish.
(We always keep a jar of pesto in our pantry or refrigerator, for recipes such as this one.)
Easy!
Inexpensive!
Serves:4people
Serving Size:2 cups (heaping)
Pesto Pasta with Green Beans
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Eat your pasta and salad together in this healthy dish that uses pesto instead of tomato sauce. If you have time, French-cut* the beans for a more attractive presentation, or use frozen French-cut beans.
Tools:large (4-quart) saucepan, measuring cups and spoons, knife and cutting board (optional), colander, grater (optional)
| Prep Time | |
| 15 minutes |
| Cook Time |
| 12-15 minutes |
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Ingredients
Other ingredients:
- 3/4 pound green beans or 1 (10-ounce) package frozen
- 1 (15-ounce) can chickpeas
- 2 cups fresh spinach
- 1/2 cup pesto (basil recommended)
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon red pepper flakes
- 1/2 cup Parmesan cheese (shredded or shaved)
Servings: people
Units:
Instructions
- Prepare pasta according to package instructions, or fill a large saucepan about half full of water and add salt. Cover and bring to a boil over high heat. Add pasta and lower heat to keep at a gentle boil about 7 to 9 minutes, or until al dente. (Add other ingredients in final 5 minutes, as indicated below.)
- While preparing pasta, rinse green beans then snap off the stem ends. Snap beans in half (or smaller pieces), or cut in half on the diagonal. (Alternatively, thaw frozen beans.)
- Drain and rinse chickpeas in a colander.
- When pasta has about 5 minutes left to cook, add green beans and chickpeas. Continue cooking until beans are crisp-tender and pasta is done.
- Remove about 1/4 cup of the cooking water and set aside. Drain pasta in a colander and return to saucepan.
- Stir in pesto and reserved cooking water. Add spinach, pepper, and red pepper flakes. Cook and stir on low until spinach has wilted. Remove from heat.
- Grate Parmesan cheese (if needed) and stir into pasta. Garnish with extra Parmesan if desired.
Recipe Notes
*Technique: Use frozen French-cut* green beans for a more attractive dish and to save time. To French-cut your own beans, cut each bean in half on the diagonal, then slice each piece down the middle lengthwise to expose the inside.
SERVING SUGGESTION:
- Serve alone, or with tomato slices seasoned with salt and pepper.
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