Walnut Sage Pesto Fettuccini with Green Beans
Ingredients:
1 package of Rossi Pasta Classic Fettuccini
8 oz. fresh green beans, rinsed and snapped in half
1 cup of walnut sage pesto
8 thinly sliced oil-packed sun-dried tomatoes
2 teaspoons lemon juice
6 tablespoons freshly grated parmigiano reggiano
salt and pepper
DIRECTIONS:
1. Bring 4 quarts of water and 1 tablespoon salt to a boil. Add green beans and cook until tender (3-4 minutes).
2.Using a slotted spoon, transfer the beans to a large bowl and cover with cold water, and then drain.
3. Return the cooking water to a boil and cook the pasta according to the directions on package. Drain pasta and transfer to a large serving bowl.
4. Add green beans, pesto, sun-dried tomatoes, lemon juice, 1 teaspoon salt, and pepper to taste. Toss well. Sprinkle with cheese and serve immediately.
Serves 6
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