Best 4 Fusilli With Pesto And Green Beans Recipes
Indulge in a symphony of flavors with our delightful Fusilli with Pesto and Green Beans recipe, a culinary masterpiece that combines the vibrant freshness of pesto with the crisp tenderness of green beans. Immerse yourself in a culinary adventure with our diverse collection of recipes, featuring:
* A classic Pesto Sauce recipe, a versatile condiment bursting with the aromatic essence of basil, pine nuts, and Parmigiano-Reggiano cheese.
* A delectable Green Bean Salad recipe, a refreshing side dish that showcases the vibrant color and crisp texture of green beans, tossed in a tangy dressing.
* A savory Fusilli with Pesto and Green Beans recipe, a harmonious blend of textures and flavors, where al dente fusilli pasta intertwines with the creamy pesto and vibrant green beans.
* An enticing Pesto Rosso recipe, a vibrant twist on the traditional pesto, featuring sun-dried tomatoes, roasted red peppers, and a hint of chili flakes for a spicy kick.
* A refreshing Pesto Pasta Salad recipe, a delightful combination of cooked pasta, fresh vegetables, and a creamy pesto dressing, perfect for summer picnics or light lunches.
Prepare to tantalize your taste buds with these exquisite recipes, each offering a unique culinary experience. From the aromatic allure of the pesto to the crisp crunch of green beans, these recipes will transform your kitchen into a haven of culinary artistry. Embrace the joy of cooking and savor the delectable flavors of our Fusilli with Pesto and Green Beans recipe.
FUSILLI WITH SPICY PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 54m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the pesto: In a food processor, combine the walnuts, garlic, jalapeno, cheese, salt and pepper. Process until the mixture is smooth. Add the spinach and arugula and process until blended. With the machine running, gradually add the olive oil.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the cooked pasta and pesto in a large serving bowl. Toss well and thin out the sauce with a little pasta water, if needed.
- Season with salt and pepper, to taste. Garnish with Asiago cheese shavings and serve.
- *Cook's Note: For a milder pesto, remove the seeds from the jalapeno pepper.
GEMELLI WITH PESTO, POTATOES AND GREEN BEANS
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; add the beans during the last 2 minutes of cooking. Reserve 3/4 cup cooking water, then drain. Set the pot aside.
- Meanwhile, pierce the potatoes all over with a fork. Microwave until tender, about 5 minutes. Let cool slightly, then chop.
- Heat the olive oil in the reserved pot over medium-high heat. Add the potatoes, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the pasta and green beans and stir to coat. Remove from the heat and add the pesto, lemon zest and 1/4 cup reserved cooking water; toss to coat, adding more cooking water as needed to loosen. Season with salt and pepper.
Nutrition Facts : Calories 570, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 539 milligrams, Carbohydrate 71 grams, Fiber 6 grams, Protein 17 grams, Sugar 9 grams
PESTO WITH FUSILLI
Steps:
- Bring a pot of water to a boil, add pasta, and cook to al dente.
- In a food processor, combine basil and pine nuts, and blend. Add the garlic and drizzle in the olive oil while the processor is in operation. When the mixture turns to a paste, add the salt, pepper, and Parmesan, and pulse until well blended.
- To serve, simply combine the pasta and pesto together, and sprinkle Parmesan on top.
PASTA WITH PESTO, POTATOES, AND GREEN BEANS
Steps:
- Peel and cut the potatoes into 1-inch cubes; place in a large pot of water and bring to a boil.
- Add 1 tablespoon salt and the cavatappi; return to a boil and cook for 2 minutes.
- Add the green beans. Return to a boil; cook until the vegetables are tender and the pasta is al dente according to package instructions.
- Drain; toss with the pesto and season with salt and pepper. Serve warm or at room temperature.
Tips:
- Use fresh, high-quality ingredients: This will make a big difference in the flavor of your dish. Look for fresh green beans that are crisp and tender, and use a good quality pesto that is made with fresh basil.
- Don't overcook the green beans: They should be cooked just until they are tender-crisp. If you overcook them, they will become mushy and lose their flavor.
- Use a good quality Parmesan cheese: This will add a rich, nutty flavor to the dish. If you can, use Parmigiano-Reggiano cheese, which is made from cow's milk that is aged for at least 12 months.
- Serve immediately: This dish is best enjoyed immediately after it is made. The pasta will start to absorb the sauce and become soggy if you let it sit for too long.
Conclusion:
Fusilli with pesto and green beans is a quick and easy dish that is perfect for a weeknight meal. It is also a great way to use up leftover pesto. The combination of fresh green beans, creamy pesto, and salty Parmesan cheese is delicious and satisfying. This dish is sure to please everyone at the table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
