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.
Tomatoes with Asiago and Fresh Herbs makes a fresh start to the meal.
nutrition information (per serving):
based on six servings;
sat fat g
Photo: Scott Phillips