MULTI-GRAIN PENNE WITH HAZELNUT PESTO, GREEN BEANS, AND PARMESAN

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Multi-Grain Penne with Hazelnut Pesto, Green Beans, and Parmesan image

Provided by The Bon Appétit Test Kitchen

Time 30m

Yield Makes 6 servings

Number Of Ingredients 10

2 cups (packed) fresh Italian parsley
2/3 cup hazelnuts, toasted
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
2 garlic cloves, peeled
1/3 cup plus 1 tablespoon olive oil
1 14.5-ounce box multi-grain penne
1 8-ounce bag trimmed French green beans (haricots verts)
2 bunches green onions, sliced
1/3 cup freshly grated Parmesan cheese

Steps:

  • Blend first 5 ingredients and 1/3 cup oil in processor until nuts are finely chopped. Season pesto with salt and pepper.
  • Cook pasta in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally. Add beans; cook until crisp-tender, about 2 minutes.
  • Heat remaining 1 tablespoon oil in nonstick skillet over medium-high heat. Add onions; sauté until tender, 3 to 4 minutes.
  • Drain pasta and beans; reserve 1 cup cooking liquid. Return pasta and beans to pot. Toss with pesto, onions, 3/4 cup cooking liquid, and cheese. Season with salt and pepper.

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