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30 Minutes
Vegetarian

Pesto Pasta with White and Green Beans

  • Easy
  • Family Friendly
  • One Pot

Beans plump up this fragrant pesto pasta for a boost of protein and fibre. Add extra basil and pine nuts and a generous squeeze of lemon to serve and you have a light and bright spring pasta that’s ready in just half-an-hour.

Recipe

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1

Prepare Beans

Trim green beans and cut into thirds.

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2

Cook Pasta and Beans

Cook pasta in a saucepan of salted, boiling water for 10–11 minutes. Add green beans and cook for a further 1 minute or until pasta is al dente and beans are just cooked. Drain, reserving 60ml (¼ cup) pasta water and set aside.

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3

Prepare Ingredients

Meanwhile, peel and crush garlic. Pick basil leaves from their stems. Halve lemon. Drain cannellini beans.

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4

Cook Pesto

Heat olive oil in a large frypan over medium heat. Add garlic and pine nuts and cook, stirring, for 1–2 minutes or until golden. Add pesto and stir to combine.

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5

Add Pasta and Beans

Add pasta, green beans, cannellini beans and half the basil leaves to the pan. Carefully stir to coat well. Add reserved pasta cooking water and cook, stirring, for a further 1 minute or until pasta is warmed through.

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6

Plate Up

Divide pasta between bowls and top with remaining basil leaves and parmesan. Serve with lemon halves.

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Pesto Pasta with White and Green Beans

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