2/3 cup hazelnuts, toasted
2 Tbs fresh lemon juice
1 Tbs finely grated lemon peel
2 garlic cloves, peeled
1/3 cup plus 1 tablespoon olive oil
1 14.5oz box penne
1 8 oz bag trimmed French green beans (haricots verts)
2 bunches green onions, sliced
1/3 cup freshly grated Parmesan cheese
1) Blend first 5 ingredients and 1/3 cup oil in processor until nuts are finely chopped. Season pesto with salt and pepper.
2) Cook pasta in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally. Add beans; cook until crisp-tender, about 2 minutes.
3) Heat remaining 1 tablespoon oil in nonstick skillet over medium-high heat. Add onions; sauté until tender, 3 to 4 minutes.
4) Drain pasta and beans; reserve 1 cup cooking liquid. Return pasta and beans to pot. Toss with pesto, onions, 3/4 cup cooking liquid, and cheese. Season with salt and pepper.
Review: This was pretty good. I was somewhat surprised, as I've tried parsley pestos before and they weren't good. I really liked the toasted hazelnut and haricots verts combo. However, I cooked my beans a little too long, so they were a bit mushy. Still yummy, though.
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