Fettuccine with Green Beans & Walnut-Parsley Pesto

Serves 6

To learn more, read:
Pestos: Basil & Beyond
by Tony Rosenfeld
from Fine Cooking
Issue 66
Last Edit Date: 8/28/2012 10:35:00 AM

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.

more about:

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

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.

Serving Suggestions

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

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

Photo: Scott Phillips

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by ChristineH2, 7/15/2010Simply marvellous. A great way to use parsley (which I always seem to grow too much of!!)

by Charron, 2/11/2009This 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.