Recipe courtesy of Giada De Laurentiis
Fusilli with Pesto and Green Beans
Getting reviews...
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 370
- Total Fat
- 16 g
- Saturated Fat
- 5 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 16 g
- Cholesterol
- 20 mg
- Sodium
- 431 mg
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 370
- Total Fat
- 16 g
- Saturated Fat
- 5 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 16 g
- Cholesterol
- 20 mg
- Sodium
- 431 mg
Ingredients
Directions
- Bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Add the pasta and cook 1 minute less than the package instructions, about 5 minutes. Drain well, reserving 1/3 cup of pasta water.
- Meanwhile, heat a large skillet over medium-high heat. Add the oil and shallots with 1/2 teaspoon salt and cook for 1 minute. Add the green beans and another 1/2 teaspoon salt. Cook, stirring often, until the beans are just cooked through, about 4 minutes. Stir in the peas and cook another minute to warm through. Add the cooked pasta to the skillet along with the reserved water. Top the bare pasta with the Parmesan and add the pesto. Toss well to coat. Dollop the ricotta over the top and serve.
Looking for Something Else?
Related Pages
- Broccoli and Green Beans Recipe
- Tilapia with Green Beans Recipe
- Gemelli with Pesto, Potatoes and Green Beans...
- Honey-Glazed Carrots and Green Beans Recipe
- Fusilli with Pea Pesto and Smoked Mozzarella...
- Pesto Potato and Green Bean Salad Recipe
- Green Beans with Smoked Ham Recipe
- Spicy Parmesan Green Beans and Kale Recipe
- Micro-way-cool Bacon and Green Beans Recipe