Misha Gravenor Photography
Recipe information
Total Time
30 minutes
Yield
6 servings
Ingredients
2
cups (packed) fresh Italian parsley
⅔
cup hazelnuts, toasted
2
tablespoons fresh lemon juice
1
tablespoon finely grated lemon peel
2
garlic cloves, peeled
⅓
cup plus 1 tablespoon olive oil
1
14.5-ounce box multi-grain penne
1
8-ounce bag trimmed French green beans (haricots verts)
2
bunches green onions, sliced
⅓
cup freshly grated Parmesan cheese
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Preparation
Step 1
Blend first 5 ingredients and ⅓ cup oil in processor until nuts are finely chopped. Season pesto with salt and pepper.
Step 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.
Step 3
Heat remaining 1 tablespoon oil in nonstick skillet over medium-high heat. Add onions; sauté until tender, 3 to 4 minutes.
Step 4
Drain pasta and beans; reserve 1 cup cooking liquid. Return pasta and beans to the pot. Toss with pesto, onions, ¾ cup cooking liquid, and cheese. Season with salt and pepper.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 520.2 %Calories from Fat 44.3 Fat (g) 25.6 Saturated Fat (g) 3.4 Cholesterol (mg) 3.3 Carbohydrates (g) 58.9 Dietary Fiber (g) 6.8 Total Sugars (g) 3.1t Net Carbs (g) 52.1t Protein (g) 14.8