Pesto Pasta with Green Beans, Cherry Tomatoes, and Olives
This vibrant and refreshing pesto pasta, featuring green beans, cherry tomatoes, and olives, brings a deliciously light yet rich flavor to the table. The green beans create a unique twist on traditional pesto, adding a fresh, earthy taste that complements the sweetness of the tomatoes and the tangy olives. Perfect for a weeknight dinner or a gathering, this dish is a testament to the beauty of simple ingredients coming together to create something extraordinary.
Servings: 4
Category: Main Course
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Fusilli pasta | 320g |
| Cherry tomatoes (perini) | 250g |
| Black olives | 60g |
| Sliced almonds | 30g |
| Extra virgin olive oil | To taste |
| Green beans (fagiolini) | 500g |
| Blanched almonds | 80g |
| Pine nuts | 20g |
| Parmigiano Reggiano DOP | 30g |
| Fresh basil | 5 leaves |
| Extra virgin olive oil | 40g |
Instructions
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Prepare the green beans: Start by bringing a large pot of salted water to a boil. While waiting for the water to come to a boil, wash the green beans and trim the ends, removing any tough strings. Once the water is boiling, add the green beans and cook for about 15-20 minutes, until they are tender yet still vibrant green.
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Prep the tomatoes: While the green beans cook, wash the cherry tomatoes and cut them in half. Set them aside for later use.
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Boil the pasta: Once the green beans are ready, remove them from the pot and set them aside to cool slightly. Bring the pot of water back to a boil, adding more salt if necessary, and cook the fusilli pasta according to the package instructions, until al dente.
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Make the pesto: While the pasta is cooking, transfer the cooked green beans to a food processor along with half of the extra virgin olive oil and the whole almonds. Pulse the ingredients intermittently, blending until they form a rough mixture. Add the grated Parmigiano Reggiano, fresh basil leaves, and the remaining olive oil, or just enough to achieve the desired consistency for your pesto. Continue processing until the mixture becomes smooth and creamy.
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Combine the pasta and pesto: Once the pasta is done, drain it and return it to the pot. Drizzle a little olive oil over the pasta to prevent it from sticking. Add the green bean pesto to the pasta and toss well to coat the noodles evenly.
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Finish the dish: Stir in the halved cherry tomatoes and black olives. Drizzle a bit more olive oil on top for extra flavor and toss everything together one final time.
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Serve: Your pesto pasta with green beans, cherry tomatoes, and olives is now ready to serve. Dish it out, garnish with extra almonds or Parmesan if desired, and enjoy this light, flavorful meal!
Tips
- Pasta variations: While fusilli is a great choice for this dish, feel free to experiment with other pasta types like penne, farfalle, or spaghetti, depending on your preference.
- Vegan option: To make this dish vegan, simply omit the Parmesan or use a plant-based substitute.
- Extra toppings: For added texture and flavor, top with roasted pine nuts, extra fresh basil, or a drizzle of balsamic reduction.
This pasta al pesto di fagiolini, pomodorini e olive combines the best of summer’s fresh ingredients, with green beans adding a surprisingly delightful twist to the traditional pesto sauce. Whether you’re serving it for a weeknight dinner or preparing it for a special occasion, this dish is sure to be a crowd-pleaser. Enjoy the bright, vibrant flavors of the season, all wrapped up in one delicious plate!
