i loved this pasta because it was so bright and green for a winter dinner. green lemony pesto, fresh blanched green beans, little scallion slices....green green green! and yummy too! this is really as simple as cooking up some pasta and giving a few ingredients a whirl in the food processor. the original recipe called for some cheese but it honestly does not need it. kris and i both agreed that the recipe had plenty of flavor and wasn't begging for anything else.
penne with hazelnut pesto and green beans
(from bon appetit october 2009, with slight changes)
2 cups (packed) fresh Italian parsley
2/3 cup hazelnuts, toasted
2 tablespoons fresh lemon juice
1 tablespoon grated lemon peel
2 garlic cloves, peeled
1/3 cup plus 1 tablespoon olive oil
1 14.5-ounce box penne (or a similarly shaped noodle)
8-ounces green beans, trimmed
2 bunches green onions, sliced
blend first 5 ingredients and 1/3 cup oil in processor until nuts are finely chopped. season pesto with salt and pepper.
cook pasta in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally. add beans; cook until crisp-tender, about 2 minutes.
heat remaining 1 tablespoon oil in nonstick skillet over medium-high heat. add onions; sauté until tender, 3 to 4 minutes.
drain pasta and beans; reserve 1 cup cooking liquid. return pasta and beans to pot. toss with pesto, onions, and 3/4 cup cooking liquid. season with salt and pepper.-d