My Recipe Box

Fettuccine with Green Beans & Walnut-Parsley Pesto


Serves 6

  • To learn more, read:
    Pestos: Basil & Beyond
  • by from Fine Cooking
    Issue 66

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.

  • 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 (kcal): 22, Fat Calories (g): 200, Saturated Fat (g): 5, Protein (g): 18, Monounsaturated Fat (g): 10, Carbohydrates (mg): 60, Polyunsaturated Fat (mg): 7, Sodium (g): 850, Cholesterol (g): 10, Fiber (g): 6,

Photo: Scott Phillips

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

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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