Pasta with Green Beans and Pesto

Ingredients

• 120 g thick green beans (frozen)
• 3 cloves garlic
• 2 bunches basil (about 40 g)
• 50 g Parmesan cheese (block)
• 60 g pine nuts
• 80 ml olive oil
• Salt
• Pepper
• 400 g tagliatelle

Instructions

1. 1.

   Let the green beans thaw. For the pesto, peel the garlic cloves. Wash and dry the basil, then pick off the leaves. Grate the parmesan finely. In a blender, combine the garlic, basil leaves, parmesan, and pine nuts; slowly add olive oil—leaving 1–2 tablespoons for the pasta water—until a smooth paste forms. Season the pesto with salt and pepper.

2. 2.

   Bring plenty of salted water with 1 tablespoon olive oil to a boil in a large pot. Cook the tagliatelle according to package instructions until al dente. Two to three minutes before the noodles finish, add the thick green beans and cook together. Drain the pasta and beans into a colander and rinse briefly with cold water. Return the beans and pasta to the pot and stir in about 2 tablespoons of pesto. Plate the pasta and beans on bowls, sprinkle with pepper, and serve the remaining pesto on the side.