Fettuccine with Green Beans & Walnut-Parsley Pesto

Fettuccine with Green Beans & Walnut-Parsley Pesto
Photo by Scott Phillips


  • 10 oz. fresh green beans, rinsed, trimmed, and snapped in half
  • 10 oil-packed sun-dried tomatoes, thinly sliced
  • 2 tsp. fresh lemon juice; more to taste
  • 6 Tbs. freshly grated Parmigiano-Reggiano
  • Kosher salt and freshly ground black pepper
  • 1 lb. dried fettuccine
  • 1 cup Walnut-Parsley Pesto

Bring a large pot with 4 quarts water and 1 Tbs. salt to a boil. Add the green beans and cook until they’re just tender, 3 to 4 minutes. Using a slotted spoon, transfer the beans to a large bowl, cover with cold water, and then drain. Return the cooking water to a boil and cook the fettuccine to ...

View full recipe at Fine Cooking


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