I started making this dish on nights when I wanted something fresh and hearty without standing over the stove for an hour. Blanched green beans add a crisp snap that breaks up the rich pesto, while sun-dried tomatoes bring a gentle sweetness. It comes together in under 30 minutes, using just one pot of boiling water for both the vegetables and the pasta.
Cooking the green beans right in the pasta water saves time and keeps dishes to a minimum. Blanching them briefly in salted water locks in their bright green color and keeps them crisp-tender so they do not turn mushy when tossed with the hot fettuccine. Using a splash of reserved pasta cooking water loosens the pesto easily, creating a smooth sauce that coats every strand without needing extra heavy oil.
Ingredient Notes
Fettuccine: Wide, flat pasta strands hold thick pesto exceptionally well. Linguine or bucatini also work nicely if that is what you have in the pantry.
Green Beans: Fresh green beans give the best snap. Trim off the stem ends and cut them into bite-sized pieces so they mix evenly into the pasta.
Walnut Parsley Pesto: You can use a homemade walnut parsley blend or your favorite store-bought basil pesto when time is short.
Sun-Dried Tomatoes: Look for oil-packed sun-dried tomatoes. They are tender, easy to slice, and bring a quick burst of tangy sweet flavor.
Lemon Juice & Zest: Fresh lemon juice cuts through the richness of the nuts and cheese, while the zest adds a clean, bright aroma.
Fettuccine with Fresh Green Beans and Walnut Parsley Pesto
Fettuccine with Green Beans and Walnut Parsley Pesto
Tender fettuccine tossed with crisp green beans, sun-dried tomatoes, and a vibrant walnut parsley pesto. A fast, flavorful pasta dish that comes together in under 30 minutes.
12ozfresh green beanstrimmed and cut into 1 1/2-inch pieces
3/4cupwalnut parsley pesto or standard store-bought basil pesto
1/2cupoil-packed sun-dried tomatoesdrained and sliced
1/2cupfreshly grated Parmesan cheeseplus extra for serving
1tablespoonfresh lemon juice
1teaspoonfreshly grated lemon zest
1/2teaspoonsalt
1/4teaspoonfreshly ground black pepper
Instructions
Bring a large pot of well-salted water to a boil over high heat, and set a bowl of cold water nearby.
Drop the green beans into the boiling water and cook for 2 to 3 minutes until bright green and tender-crisp.
Scoop the green beans out with a slotted spoon into the cold water to stop cooking, then drain well.
Return the water to a boil and add the fettuccine. Cook according to package directions until al dente, about 9 to 11 minutes.
Scoop out 1/2 cup of the pasta cooking water, then drain the pasta.
Transfer the hot pasta back into the pot and add the green beans, pesto, sun-dried tomatoes, lemon zest, lemon juice, and Parmesan cheese.
Toss gently to combine. If the pasta seems dry, stir in a splash of the reserved cooking water a tablespoon at a time until the sauce is smooth and loosely coats the pasta.
Taste and season with salt and black pepper. Divide into warm bowls and serve with extra Parmesan.
Keyword Fettuccine with Green Beans and Walnut Parsley Pesto
Chef Tip: Always save your pasta water before draining. The warm, starchy water thins out thick pesto into a smooth coating that clings to the pasta instead of pooling at the bottom of the bowl.
Tima’s Tips
Cool the green beans in cold water immediately after blanching so they stay vibrant and snappy.
Grate your own Parmesan from a block if possible; pre-shredded cheese doesn’t melt into the pasta as smoothly.
Recipe Variations
Add Snap Peas: Swap half of the green beans for sugar snap peas or yellow wax beans for a mix of color and extra crunch.
Nut-Free Version: Use a pine nut-free or seed-based pesto, such as sunflower seed basil pesto, if cooking for anyone with nut allergies.
Storage Instructions
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of water or broth to loosen the sauce. This dish is not recommended for freezing because the green beans lose their snappy texture when thawed.
Frequently Asked Questions
Can I make this dish ahead of time?
You can blanch the green beans and prepare the pesto up to two days ahead. Cook the pasta and assemble the dish just before serving for the best texture.
What can I substitute for walnuts in the pesto?
Pine nuts, toasted almonds, or sunflower seeds all work wonderfully as replacements for walnuts in this recipe.
Can I use frozen green beans instead of fresh?
Fresh green beans give the best crisp texture, but frozen green beans work in a pinch. Thaw and drain them thoroughly, then add them directly to the warm pasta without blanching first.
Is this fettuccine recipe vegetarian?
Yes, as long as you use a Parmesan cheese made with vegetarian rennet or a suitable plant-based hard cheese.
If you make this, let me know how it turned out in the comments below — I’d love to hear from you.
Tima
I’m Tima Miller, a self-taught cook and author of the Simple Yummy cookbook series. Every recipe here is tested, clearly written, and designed to work in a real home kitchen.
