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.
Ingredients:
- 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
Directions:
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.
LittleRedKitchen
Latest posts by LittleRedKitchen (see all)
- Paste cu asparagus si pesto de leurda | Pasta with Asparagus and Ramp Pesto – February 12, 2013
- Salata tabbouleh cu quinoa | Quinoa Tabbouleh Salad – October 20, 2012
- Linguini with Kale Pesto, Tomatoes & Green Beans – September 8, 2012
