← All recipes

🍝 Pasta with homemade lemon pesto and beans

768 kcal · 30 min · 4 servings

Ingredients

• green beans 400 g
• fusilli Tris 300 g
• pine nuts 100 g
• pecorino 100 g
• garlic cloves 2 pcs
• organic lemons 2 pcs
• parsley, fresh 0.5 bunch
• thyme, fresh 5 g
• olive oil 80 g
• pepper, black ground 0.5 tsp
• salt 0.5 tsp

Instructions

1. 1. Rinse the beans thoroughly.
2. 2. Cut the beans in half.
3. 3. Bring a pot of salted water to a boil.
4. 4. Add the pasta and the halved beans to the boiling water together.
5. 5. Cook the pasta and beans until they are al dente (firm to the bite).
6. 6. Place a dry frying pan on the stove and heat it up.
7. 7. Toast the pine nuts in the hot pan without adding extra fat.
8. 8. Remove the pine nuts from the pan as soon as they smell fragrant.
9. 9. Grate the Pecorino cheese finely.
10. 10. Peel the garlic cloves.
11. 11. Press or grate the garlic cloves very finely.
12. 12. Grate the lemon zest finely.
13. 13. Squeeze the juice out of the lemon.
14. 14. Chop the parsley finely.
15. 15. Chop the thyme finely.
16. 16. Take half of the toasted pine nuts and chop them finely as well.
17. 17. Place all prepared ingredients into a bowl.
18. 18. Add the oil, pepper, and the remaining whole pine nuts.
19. 19. Mix everything in the bowl thoroughly.
20. 20. Add the drained pasta and beans to the bowl with the pesto.
21. 21. Toss the pasta and beans well with the pesto.
22. 22. Season the dish to taste with salt.
23. 23. Serve the finished dish.

Nutrition per serving

• kcal: 768
• Protein: 29 g · Fett/Fat: 38 g · Carbs: 82 g