Pesto Pasta with Green Beans
Tools Required:large (4-quart) saucepan, measuring cups and spoons, knife and cutting board (optional), colander, grater (optional)
Servings Prep Time
4people 15minutes
Cook Time
12-15minutes
Difficulty Cost
Easy! Inexpensive!
Servings Prep Time
4people 15minutes
Cook Time
12-15minutes
Difficulty Cost
Easy! Inexpensive!
Pasta:
  • 8ounces pastawhole wheat or gluten-free (about 2 cups)
  • water(for cooking pasta)
  • 1/2tablespoon salt
Other ingredients:
Instructions
  1. 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.)
  2. 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.)
  3. Drain and rinse chickpeas in a colander.
  4. 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.
  5. Remove about 1/4 cup of the cooking water and set aside. Drain pasta in a colander and return to saucepan.
  6. 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.
  7. Grate Parmesan cheese (if needed) and stir into pasta. Garnish with extra Parmesan if desired.
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