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.
Ingredients
- 12 oz dried fettuccine
- 12 oz fresh green beans trimmed and cut into 1 1/2-inch pieces
- 3/4 cup walnut parsley pesto or standard store-bought basil pesto
- 1/2 cup oil-packed sun-dried tomatoes drained and sliced
- 1/2 cup freshly grated Parmesan cheese plus extra for serving
- 1 tablespoon fresh lemon juice
- 1 teaspoon freshly grated lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon freshly 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.