Green pasta

Green pasta

By
From
The Pip & Nut Butter Cookbook
Serves
4
Photographer
Adrian Lawrence

A zingy, zesty, nutty pasta dinner.

Ingredients

Quantity Ingredient
350g pasta (tagliatelle, pappardelle or spaghetti)
200g green beans, topped and tailed
4 tablespoons see method for ingredients
1 lemon, Finely grated zest
20g parsley, roughly chopped
60g basil, roughly chopped
grated parmesan
sea salt
freshly ground black pepper

Method

  1. Cook the pasta for 10–12 minutes in a pan of salted, boiling water until al dente, then drain, reserving 2 tablespoons of the cooking water in the pan.
  2. Meanwhile, in a separate pan, boil the green beans for 4–6 minutes, then drain.
  3. Return the just-drained pasta to the pan and add the drained beans and nut butter pesto. Stir to mix, then top with the lemon zest, herbs and a handful of grated Parmesan. Season to taste and serve.

Pip’s top tip:

  • Try out the cheat's pesto recipes - hazelnut pesto, almond pesto or sunflower seed pesto, on your fave pasta, like this green pasta dish.
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