Walnut Sage Pesto Fettuccini wtih Green Beans

  • 1 Pkg  Rossi Pasta Classic Fettuccini
  • 8  ounce  fresh green beans, rinsed and snapped in half
  • 1   cup  walnut sage pesto
  • 8  thinly sliced oil-packed sun-dried tomatoes
  • 2   teaspoon  lemon juice
  • 6  tablespoon  freshly grated Parmigiano Reggiano
  •   salt & pepper to taste
Bring 4 quarts of water and 1 tablespoon salt to a boil. Add green beans and cook until tender (3-4 minutes). Using a slotted spoon, transfer the beans to a large bowl and cover with cold water, and then drain. Return the cooking water to a boil and cook the pasta according to package directions. Drain pasta and transfer to a large serving bowl. Add green beans, pesto, sun-dried tomatoes, lemon juice, 1 teaspoon salt and pepper to taste. Toss well, sprinkle with cheese and serve immediately.