- 1 Pkg
Rossi Pasta Classic Fettuccini
fresh green beans, rinsed and snapped in half
walnut sage pesto
thinly sliced oil-packed sun-dried tomatoes
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.