Penne With Almond Pesto And Green Beans
Serves: 4
Halle Leffler
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
49
Sourness
44
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Pulse garlic, basil, 1/2 cup almonds, and 1 tsp
2
Salt in a food processor until combined
3
With the motor running, slowly add oil and pulse again until smooth
4
Transfer to a large bowl
5
Cook penne in a large pot of boiling salted water, stirring occasionally, and add green beans 30 seconds before pasta is al dente
6
Drain pasta and green beans, reserving 1 cup pasta cooking liquid, and add to pesto
7
Stir vigorously and add pasta cooking liquid as needed to fully coat
8
Season with salt
9
Transfer pasta mixture to a serving bowl or platter and top with Parmesan and remaining 2 Tbsp
10
Almonds
11
Serve immediately or at room temperature
12
Pulse garlic, basil, 1/2 cup almonds, and 1 tsp
13
Salt in a food processor until combined
14
With the motor running, slowly add oil and pulse again until smooth
15
Transfer to a large bowl
16
Cook penne in a large pot of boiling salted water, stirring occasionally, and add green beans 30 seconds before pasta is al dente
17
Drain pasta and green beans, reserving 1 cup pasta cooking liquid, and add to pesto
18
Stir vigorously and add pasta cooking liquid as needed to fully coat
19
Season with salt
20
Transfer pasta mixture to a serving bowl or platter and top with Parmesan and remaining 2 Tbsp
21
Almonds
22
Serve immediately or at room temperature