Linguine With Green Bean Pesto Recipe
Ingredients
| Water | 1 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Green beans | 1 pound, trimmed | |
| 1/2 cup each packed fresh basil and parsley leaves | ||
| Garlic | 2 Clove (5gm), sliced | |
| White wine or water | 1/2 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| Black pepper | 1/4 Teaspoon | |
| 1 pound linguine or spaghetti | ||
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
Directions
1 In a large saucepan, bringthewaterand salttoa boil over moderate heat.
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.
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.
Chef
