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Linguine With Green Bean Pesto Recipe
|Water||1 1⁄2 Cup (24 tbs)|
|Green beans||1 Pound, trimmed|
|Packed basil leaves||1⁄2 Cup (8 tbs)|
|Packed parsley sprigs||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), sliced|
|White wine or water||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Olive oil||2 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2276 Calories from Fat 404
% Daily Value*
Total Fat 46 g70.9%
Saturated Fat 10.8 g53.9%
Trans Fat 0 g
Cholesterol 27.4 mg
Sodium 1536.6 mg64%
Total Carbohydrates 386 g128.7%
Dietary Fiber 17.8 g71.4%
Sugars 9 g
Protein 89 g178%
Vitamin A 66.2% Vitamin C 98.7%
Calcium 62.7% Iron 111.3%
*Based on a 2000 Calorie diet
Add the green beans, cover, and cook for 8 minutes or until tender.
Let cool slightly but do not drain.
Transfer the green beans and their cooking waterto a food processor.
Add the basil, parsley, garlic, wine, lemon juice, oil, and pepper.
Whirl for 1 minute or until pureed.
Return to the saucepan and rewarm over low heat, adding a little water if the sauce seems too thick.
2 Meanwhile, bring a stockpot of unsalted water to a boil.
Add the linguine and cook for 8 minutes or until tender but still firm to the bite.
Drain and transfer to a heated serving bowl.
Add the sauce and toss until coated.