↞ recipe box start page
Category: PASTA
Prep Time: Cook Time: Total Time:
Ingredients
1 14- to 16-oz. pkg. dried multigrain, whole wheat or regular spaghetti
12 oz. green beans, trimmed
1 medium onion, chopped
2 cloves garlic, minced
1 Tbsp. olive oil
1 cup packed fresh spinach
3/4 cup packed fresh basil
1/2 cup toasted almonds
1/2 cup grated Parmesan cheese
1 tsp. lemon-pepper seasoning
1/2 cup olive oil
3 hard-cooked eggs, chopped
Fresh lemon juice
Sliced green onions
Toasted baguette slices (optional)
Directions
1. Cut one-third of the green beans in 2-inch pieces; set aside. Cook spaghetti, with 1 tablespoon salt added to water; according to package directions; add cut beans the last 5 minutes of cooking time. Reserve 1-1/2 cups pasta cooking water (*Using Pasta water, see below ). Drain pasta; keep warm.
2. For pesto, in skillet cook onion and garlic in 1 tablespoon oil until softened. Add whole beans. Cook, covered, 5 to 7 minutes, or until tender, stirring occasionally.
3. In food processor add bean mixture, spinach, basil, almonds, cheese, and seasoning. Cover. Pulse to coarsely chop. With processor running, add 1/2 cup olive oil in thin stream until nearly smooth. Season with salt and pepper. Toss with spaghetti mixture, adding enough reserved pasta water to thin. Sprinkle with chopped eggs and green onions. Drizzle lemon juice. Serve with baguette slices.
Makes 6 to 8 servings.
*Use pasta cooking water to flavor and thin sauces. To reserve, just before draining pasta, ladle out the amount of pasta water needed into a glass measuring cup or bowl.
view more member recipes
Spaghetti with Fresh Pesto
view my recipes
print
save
Category: PASTA
Prep Time: Cook Time: Total Time:
Ingredients
1 14- to 16-oz. pkg. dried multigrain, whole wheat or regular spaghetti
12 oz. green beans, trimmed
1 medium onion, chopped
2 cloves garlic, minced
1 Tbsp. olive oil
1 cup packed fresh spinach
3/4 cup packed fresh basil
1/2 cup toasted almonds
1/2 cup grated Parmesan cheese
1 tsp. lemon-pepper seasoning
1/2 cup olive oil
3 hard-cooked eggs, chopped
Fresh lemon juice
Sliced green onions
Toasted baguette slices (optional)
Directions
1. Cut one-third of the green beans in 2-inch pieces; set aside. Cook spaghetti, with 1 tablespoon salt added to water; according to package directions; add cut beans the last 5 minutes of cooking time. Reserve 1-1/2 cups pasta cooking water (*Using Pasta water, see below ). Drain pasta; keep warm.
2. For pesto, in skillet cook onion and garlic in 1 tablespoon oil until softened. Add whole beans. Cook, covered, 5 to 7 minutes, or until tender, stirring occasionally.
3. In food processor add bean mixture, spinach, basil, almonds, cheese, and seasoning. Cover. Pulse to coarsely chop. With processor running, add 1/2 cup olive oil in thin stream until nearly smooth. Season with salt and pepper. Toss with spaghetti mixture, adding enough reserved pasta water to thin. Sprinkle with chopped eggs and green onions. Drizzle lemon juice. Serve with baguette slices.
Makes 6 to 8 servings.
*Use pasta cooking water to flavor and thin sauces. To reserve, just before draining pasta, ladle out the amount of pasta water needed into a glass measuring cup or bowl.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Fresh Mozzarella Pesto Bruschetta
by sgre52160
1 1/4 cups (3) tomatoes, diced 1 clove garlic, minced 1/4 cup olive oil, divided 2 tsp balsamic vinegar 1/4 tsp salt, or to taste 1/2 tsp pepper, or to taste 1 Tbsp fresh basil leaves, coarsely
by sgre52160
1 1/4 cups (3) tomatoes, diced 1 clove garlic, minced 1/4 cup olive oil, divided 2 tsp balsamic vinegar 1/4 tsp salt, or to taste 1/2 tsp pepper, or to taste 1 Tbsp fresh basil leaves, coarsely
Chicken & Spinach Soup With Fresh Pesto
by ICOOK2
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided 1/2 cup carrot or diced red bell pepper 1 large boneless, skinless chicken breast (about 8 ounces), cut into quarters 1 large clove
by ICOOK2
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided 1/2 cup carrot or diced red bell pepper 1 large boneless, skinless chicken breast (about 8 ounces), cut into quarters 1 large clove
Pesto Spaghetti Squash With Mozzarella
by sgre52160
1 med spaghetti squash, cooked 1 tbsp olive oil 3/4 cup pesto sauce 4 oz smoked or plain mozzarella cheese, shredded 1/4 cup grated Parmesan cheese Heat oil in a large skillet over medium high
by sgre52160
1 med spaghetti squash, cooked 1 tbsp olive oil 3/4 cup pesto sauce 4 oz smoked or plain mozzarella cheese, shredded 1/4 cup grated Parmesan cheese Heat oil in a large skillet over medium high
Creamy Pesto Spaghetti With Meatballs
by marmar3854
INGREDIENTS Creamy Pesto Sauce 2 cups packed chopped fresh basil leaves 3 cloves garlic 3/4 cup roasted pine nuts 3/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper, to t
by marmar3854
INGREDIENTS Creamy Pesto Sauce 2 cups packed chopped fresh basil leaves 3 cloves garlic 3/4 cup roasted pine nuts 3/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper, to t
Creamy Pesto Dressing - Spaghetti Factory
by sgre52160
3/4 cup oil 1 cup mayonnaise 3/4 cup buttermilk 2 tbsp grated parmesan or Romano cheese 2 tbsp dried basil 1/2 tbsp salt 1 clove garlic, minced 1/2 tbsp Tabasco sauce 1/4 tbsp paprika Whisk
by sgre52160
3/4 cup oil 1 cup mayonnaise 3/4 cup buttermilk 2 tbsp grated parmesan or Romano cheese 2 tbsp dried basil 1/2 tbsp salt 1 clove garlic, minced 1/2 tbsp Tabasco sauce 1/4 tbsp paprika Whisk
view more member recipes
related CDKitchen recipes
Pesto Pantelleria
Indiana Spaghetti
Spaghetti With Sausage, Zucchini, & Arugula Pesto
Creamy Garlic Parsley Pesto Sauce With Pasta
Avocado Tomato Salad With Pesto Dressing
Tuna And Spaghetti With Pesto Sauce
Grilled Pesto Lamb Or Pork Chops
Pesto Garlic Bread
Pesto Meatloaf
Sauteed Chicken With Pesto Pasta And Sundried Tomatoes