Recipe information
Total Time
30 minutes
Yield
Makes 6 servings
Ingredients
2 cups (packed) fresh Italian parsley
⅔ cup hazelnuts, toasted
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
2 garlic cloves, peeled
⅓ cup plus 1 tablespoon olive oil
1 14.5-ounce box multi-grain penne
1 8-ounce bag trimmed French green beans (haricots verts)
2 bunches green onions, sliced
⅓ cup freshly grated Parmesan cheese
Preparation
Step 1
Blend first 5 ingredients and ⅓ cup oil in processor until nuts are finely chopped. Season pesto with salt and pepper.
Step 2
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.
Step 3
Heat remaining 1 tablespoon oil in nonstick skillet over medium-high heat. Add onions; sauté until tender, 3 to 4 minutes.
Step 4
Drain pasta and beans; reserve 1 cup cooking liquid. Return pasta and beans to pot. Toss with pesto, onions, ¾ cup cooking liquid, and cheese. Season with salt and pepper.
Nutrition Per Serving
Per serving: 520.2 kcal calories
44.3 % calories from fat
25.6 fat
3.4 g saturated fat
3.3 mg cholesterol
58.9 g carbohydrates
6.8 g dietary fiber
3.1 g total sugars
52.1 g net carbohydrates
14.8 g protein
Nutritional analysis provided by Bon Appétit
See Nutrition Data's analysis of this recipe ›
