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🍝 Tagliatelle with Green Beans and Fresh Pesto

662 kcal · 30 min · 4 servings

Ingredients

• 120 g thick green beans (frozen)
• 3 garlic cloves
• 2 bunch basil (approx. 40 g)
• 50 g Parmesan (in a block)
• 60 g pine nuts
• 80 ml olive oil
• salt
• pepper
• 400 g tagliatelle

Instructions

1. 1. Let the green beans thaw.
2. 2. Peel the garlic cloves.
3. 3. Wash the basil and shake it dry.
4. 4. Pluck the basil leaves from the stems.
5. 5. Grate the Parmesan finely.
6. 6. Put the garlic, basil, Parmesan, and pine nuts into the blender.
7. 7. Blend the ingredients until smooth.
8. 8. Slowly pour in the olive oil until a fine paste forms.
9. 9. Reserve 1 to 2 tablespoons of olive oil for the pasta water.
10. 10. Season the pesto with salt and pepper.
11. 11. Fill a large pot with water and bring it to a boil.
12. 12. Add 1 tablespoon of olive oil and plenty of salt to the water.
13. 13. Cook the tagliatelle al dente according to package instructions.
14. 14. Add the broad beans 2 to 3 minutes before the end of the cooking time.
15. 15. Drain the pasta and beans in a colander.
16. 16. Rinse them briefly with cold water.
17. 17. Return the pasta and beans to the pot.
18. 18. Stir in about 2 tablespoons of pesto.
19. 19. Plate the pasta with the beans.
20. 20. Sprinkle some pepper over them.
21. 21. Serve the remaining pesto on the side.

Nutrition per serving

• kcal: 662
• Protein: 21 g · Fett/Fat: 31 g · Carbs: 75 g