Linguini with Kale Pesto, Tomatoes & Green Beans
Recipe also on Susan’s blog: http://bit.ly/TB2PUX
One of my favorite quick, easy and healthy dinners is pasta tossed with pesto and assorted vegetables. I love picking up fresh pasta at the farmer’s market – it cooks in an instant and by the time the water is done boiling, my vegetable prep is done. I needed a vehicle for our already prepared kale pesto. The vibrant heirloom cherry tomatoes standout against the bold green from the barely cooked green beans and kale pesto.
- 12 ounces fresh linguini
- 1 pint heirloom cherry tomatoes, halved
- 1/2lb green beans, trimmed and halved
- 1 cup kale pesto
- juice from 1/2 lemon
- reserve pasta water
- salt and pepper
- optional: ricotta and parmigiana cheese to top
Bring a large pot of salted water to bowl and cook the pasta according the packages directions. If using fresh pasta, cook for 3-5 minutes. If using dry cook for 10-11 minutes.
During the last minute of cooking time add the green beans to cook. Drain and reserve 1/3 cup water.
In a large mixing bowl toss the pasta, green beans, kale pesto, and lemon juice together. If the consistency seems a little thick add some of the reserve pasta water 1 tablespoon at a time until the pesto completely coats the pasta.
Mix in the cherry tomatoes.
Taste and season with salt and pepper as needed.
Serve with a dollop of ricotta cheese and a shaving of grated parmigiana cheese on top.
Pasta and veggies fan? Check out this easy and delicious Basil Tagliatelle with Roasted Red Bell Pepper Salad.
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