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magazine fasteasyfresh multi grain penne with hazelnut pesto green beans and parmesan
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Rich, tangy, bright, and crunchy from olive oil roasted hazelnuts, this stovetop green bean salad is an arresting holiday side.
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A can of refried beans disappears into the broth of this simple soup, adding body and luscious texture, while chipotle chiles in adobo add smoky heat.
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When Thanksgiving demands green bean casserole but your jam-packed oven has other plans, opt for this buttery stovetop version.
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Two humble ingredients have big impact here: The Parmesan rind adds richness; the dried beans deliver creaminess.
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When not using this pesto to dress this very green salad, you could schmear it on just about any sandwich, or stir it into scrambled eggs.
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Using whole walnuts means there's more area for the seeds to get stuck and add crunch.
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Keep a resealable bag of leftover Parmesan rinds in the freezer for recipes like this; they add great depth to tomato sauces and vegetable-centric soups, too.
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