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Recipe

Fettuccine with Green Beans & Walnut-Parsley Pesto

Scott Phillips

Servings: 6

Who says pesto has to include basil and pine nuts? This vibrant blend features walnut and parsley and is the perfect coating for pasta mixed with late-summer green beans and freshly grated Parmigiano Reggiano.

Ingredients

  • 10 oz. fresh green beans, rinsed, trimmed, and snapped in half
  • 1 lb. dried fettuccine
  • 1 cup Walnut-Parsley Pesto
  • 10 oil-packed sun-dried tomatoes, thinly sliced
  • 2 tsp. fresh lemon juice; more to taste
  • Kosher salt and freshly ground black pepper
  • 6 Tbs. freshly grated Parmigiano-Reggiano

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 500
      Fat Calories (kcal): 200
      Fat (g): 22
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 7
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 10
      Sodium (mg): 850
      Carbohydrates (g): 60
      Fiber (g): 6
      Protein (g): 18

Preparation

  • Bring a large pot with 4 quarts water and 1 Tbs. salt to a boil. Add the green beans and cook until they’re just tender, 3 to 4 minutes. Using a slotted spoon, transfer the beans to a large bowl, cover with cold water, and then drain. Return the cooking water to a boil and cook the fettuccine to al dente, about 10 minutes. Drain and transfer to a large serving bowl. Add the green beans, pesto, sun-dried tomatoes, lemon juice, 1 tsp. salt, and several grinds of pepper; toss well. Taste and add more salt, pepper, and lemon juice, if you like. Serve immediately with a sprinkling of the cheese.

Gratinéed Tomatoes with Asiago and Fresh Herbs makes a fresh start to the meal.

Reviews

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Reviews

  • ChristineH2 | 07/15/2010

    Simply marvellous. A great way to use parsley (which I always seem to grow too much of!!)

  • Charron | 02/11/2009

    This has been a family favorite since it first appeared in the magazine. I frequently use penne or similar pasta rather than fettuccine. Other than that, I follow the recipe as written.

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