Pasta Pesto with Haricots Verts


2 cups packed Basil Leaves
3 Tablespoons Pine Nuts
2 Garlic Cloves, crushed
1/2 cup Extra-Virgin Olive Oil
1/4 cup Freshly Grated Parmigiano-Reggiano cheese, plus more for serving
Kosher Salt and Freshly Ground Pepper
3/4 pound Haricots Verts
2 large Bell Peppers
1 pound Pasta (Your Favorite)


In a food processor, pulse the basil leaves with the pine nuts and garlic until a paste forms. Add the olive oil and puree until smooth. Transfer the pesto to a small bowl. Stir in the 1/4 cup of Parmigiano-Reggiano and season with salt and pepper.

Cut peppers into strips and Sautee with a tablespoon of olive oil and set aside.

In a large pot of salted boiling water, cook the haricots until al dente. Using a slotted spoon, transfer the beans to a colander and rinse under cold water. Add the pasta to the pot and cook over high heat until al dente. Drain the pasta and transfer it to a large bowl. Add the peppers, beans and the pesto and toss well to coat.. Salt and Pepper to taste.

Recipe by:

Andrew Quesenberry