By | 22 September 2020

Ingredients

Kosher salt and freshly ground black pepper
1 lb. dried fettuccine
1 cup Walnut-Parsley Pesto (recipe below)
10 oil-packed sun-dried tomatoes, thinly sliced
2 tsp. freshly squeezed lemon juice; more to taste
6 Tbs. freshly grated Parmigiano-Reggiano

Nutrition

500 CALORIES
18G PROTEIN
60G CARB
22G TOTAL FAT
5G SAT FAT
10G MONOFAT
7G POLYFAT
10MG CHOL
850 MG SODIUM
6G FIBER

DIRECTIONS

The blend of vibrant ingredients in this pesto adds layers of flavor to the dish.

Bring a large pot with 4 quarts water and 1 Tbs. salt to a boil. Add the green beans and cook until 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 dried fettuccine to al dente, about10 minutes (if fresh, cook for 2 to 4 minutes). Drain and transfer to a large serving bowl. Add the beans, pesto, sun-dried tomatoes, lemon juice,1tsp. salt, and several grinds of pepper; toss well. Taste and add more salt, pepper, and lemon juice, if you like. Serve immediately with a sprinkling of the cheese

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