Directions:
- Bring 4 quarts of salted water to a boil in a large pot.
- Cook the pasta, stirring occasionally, until it is al dente (tender yet firm). Drain, reserving 1 cup of the pasta cooking water, and place in a large warm bowl.
- Drizzle with a small amount of olive oil.
- Steam the green beans until just tender (about 5 to 7 minutes).
- Transfer the cooked green beans to the bowl with the pasta.
- Combine the nuts, garlic, crushed red pepper, olive oil and basil in a food processor or blender.
- Blend until a coarse paste forms.
- Season with salt and pepper to taste.
- Add the pesto to the bowl and toss with the pasta and green beans to mix thoroughly.
- Add enough pasta cooking water as you do this to keep the pasta from being too dry (I typically end up using about 1/2 cup).
- Mix in the tomatoes and serve.
- **Alternatively, if you are to be serving the pasta later as a cold dish, cool the pasta and green beans completely first before adding the pesto.**
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 316.08 Kcal (1323 kJ) | ||
| Calories from fat | 210.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.38g | 36% | |
|---|---|---|---|
| Sodium | 8.53mg | 0% | |
| Potassium | 445.57mg | 9% | |
| Total Carbs | 18.56g | 6% | |
| Sugars | 6.34g | 25% | |
| Dietary Fiber | 7.16g | 29% | |
| Protein | 9.15g | 18% | |
| Vitamin C | 15.9mg | 26% | |
| Iron | 1.2mg | 6% | |
| Calcium | 61.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 142.94 Kcal (598 kJ) | ||
| Calories from fat | 95.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.57g | 36% | |
|---|---|---|---|
| Sodium | 3.86mg | 0% | |
| Potassium | 201.5mg | 9% | |
| Total Carbs | 8.39g | 6% | |
| Sugars | 2.87g | 25% | |
| Dietary Fiber | 3.24g | 29% | |
| Protein | 4.14g | 18% | |
| Vitamin C | 7.2mg | 26% | |
| Iron | 0.5mg | 6% | |
| Calcium | 27.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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