Pesto green bean spaghetti
An indulgent midweek dinner that won’t break the bank
“Our take on a north Italian pasta alla Genovese, this pesto and green bean spaghetti is a thrifty game-changer,” say Kate and Kay Allinson from Pinch of Nom.
“Using just a few simple ingredients and one saucepan, you won’t believe how easy it is to prepare this spaghetti dish from scratch. By combining Parmesan with garlic, basil and zesty lemon juice, we’ve recreated a luscious green pesto sauce… Don’t forget to save your pasta water – it gives every twisty forkful an even silkier texture.”
Pesto green bean spaghetti
Ingredients:
(Serves 4)
150g dried spaghetti
170g new potatoes, sliced
100g green beans, trimmed
60g fresh basil
4 garlic cloves, peeled
30g Parmesan cheese, finely grated
Juice of 1 lemon
Method:
1. Add the spaghetti and new potatoes to a large saucepan of boiling water. Cook for eight minutes until the potatoes and spaghetti are nearly done. Add the green beans and cook for another four minutes.
2. While the spaghetti is cooking, add the basil, garlic, Parmesan cheese and lemon juice to a food processor. Blitz until smooth.
3. Once the spaghetti, potatoes and green beans are cooked, drain (reserving a little of the cooking water).
4. Add the spaghetti, potato and green beans back to the pan and pour over the pesto mixture. Add one tablespoon of the reserved pasta water, stir and add a few extra tablespoons of water as needed (we added three tablespoons of the reserved pasta water to coat our pasta, but it depends on how thick your pesto is. Start with one tablespoon and go from there). The pesto should coat each spaghetti strand. Serve.
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