Pesto Pasta with Green Beans & Sun-Dried Tomatoes: Your New Go-To Vegetarian Dinner
Discover the ultimate weeknight meal! This vibrant, light, and utterly delicious Pesto Pasta with Green Beans and Sun-dried Tomatoes is a vegetarian dream come true. Bursting with fresh flavors and incredibly easy to prepare, it’s destined to become a family favorite in your household. Perfect for those busy days when you crave something wholesome yet quick, this dish delivers on taste and simplicity.
Effortless Elegance: Pesto Pasta with Green Beans, Sun-dried Tomatoes and Toasted Pine Nuts
Life can be incredibly hectic, whether you’re navigating back-to-school routines or simply juggling daily demands. Amidst the chaos, finding time to prepare a nourishing and delicious meal often feels like an impossible task. That’s where this delightful pesto pasta recipe comes in. It’s designed to bring you a healthy, flavorful, and incredibly quick dinner solution, proving that you don’t need to compromise on taste or nutrition, even on your busiest days.
If your heart sings for the vibrant flavors of pesto, then this Pesto Pasta with Green Beans and Sun-dried Tomatoes is absolutely made for you! It’s a fantastic staple in my kitchen, often rotating with other quick favorites like this Pesto Tortellini and a comforting Spring Vegetable Minestrone. This recipe truly stands out for its incredible flavor combination and the effortless nature of its preparation.
What makes this dish so appealing is how quickly it comes together – in under 30 minutes, you can have a complete, satisfying meal on the table. It thoughtfully combines some of my all-time favorite ingredients into one harmonious, delectable dish. The light, aromatic pesto sauce coats every strand of pasta and every tender vegetable, creating a symphony of tastes and textures that will leave everyone at the table asking for seconds.
One of the joys of cooking is the freedom to get creative with your ingredients. When it comes to the pasta, don’t feel limited to a single type. I often experiment with various shapes; orecchiette, with its charming ‘little ear’ shape, is a particular favorite in my house as it cradles the pesto perfectly. Small elbow pasta also works wonderfully, providing a comforting texture that absorbs the sauce beautifully. Other great options include fusilli, penne, or even farfalle (bow-tie pasta), each bringing a slightly different mouthfeel to the dish.
Freshness and Flexibility: Choosing Your Vegetables
For this recipe, I opted for crisp, fresh green beans because I simply adore their vibrant color and satisfying snap. They add a lovely freshness and a subtle sweetness that complements the robust pesto and tangy sun-dried tomatoes beautifully. However, the beauty of this dish lies in its adaptability. If green beans aren’t your preference, or if you simply want to utilize what you have on hand, this pasta would pair exceptionally well with a variety of other vegetables. Consider blanched asparagus spears for an elegant touch, sautéed zucchini for a tender bite, or even steamed broccoli florets for added texture and nutrients. Fresh spinach or kale can also be wilted directly into the warm pasta for an extra boost of greens.
The Heart of the Dish: Perfect Pesto
The pesto is, without a doubt, the star of this pasta. Its fragrant basil, rich olive oil, nutty Parmesan, and hints of garlic infuse the entire dish with an irresistible aroma and taste. While store-bought pesto offers incredible convenience, especially on a busy weeknight, don’t hesitate to elevate your meal with a homemade version if you have the time. If you’re looking for a tried-and-true recipe, I highly recommend checking out The Very Best Basil Pesto Recipe {and Tips}. Making your own pesto allows you to control the freshness and adjust the flavors to your exact liking, taking this pasta dish to an entirely new level. Whether homemade or store-bought, ensure you use a good quality basil pesto for the best results.
This dish isn’t just perfect for spring when green beans are at their peak; it truly shines in the summer months too. Imagine the bounty of fresh basil from your garden, ready to be transformed into a fragrant pesto, or the abundance of fresh, ripe vegetables from your local farmer’s market. It’s a celebration of seasonal ingredients, no matter the time of year.
The Unsung Hero: Sun-Dried Tomatoes
I must confess, I have a particular fondness for the unique depth and tangy sweetness that sun-dried tomatoes bring to this dish. Their concentrated flavor is a wonderful counterpoint to the fresh basil pesto, creating a complex and satisfying taste profile. It’s a combination I don’t often pair, but every time I do, I’m reminded of how much I truly enjoy their complementary qualities. The umami-rich notes of the sun-dried tomatoes add an unexpected layer of savory goodness that truly elevates the entire pasta experience.
Of course, taste is personal, and I understand that sun-dried tomatoes might not be everyone’s cup of tea. If you’re not a fan, don’t worry – this recipe is highly forgiving! You can easily substitute them with fresh cherry tomatoes. Simply sauté them lightly in a pan until they just begin to burst and soften, releasing their sweet juices. This will add a similar pop of color and fresh acidity. Alternatively, a can of diced tomatoes, well-drained, could also provide a suitable, albeit slightly different, flavor and texture.
Finishing Touches: Cheese, Nuts, and Fresh Herbs
Once your pasta is beautifully tossed and perfectly warm, the final touches are what truly bring it to life. A generous sprinkling of freshly grated Parmesan cheese is a must for many – its salty, nutty notes melt slightly into the warm pasta, adding a creamy richness. Feel free to use your favorite hard cheese, whether it’s Pecorino Romano for a sharper kick or a blend of Italian cheeses. For those seeking a dairy-free option, nutritional yeast can offer a surprisingly cheesy flavor. Alongside the cheese, don’t forget the toasted pine nuts. The act of toasting them in a dry skillet brings out their delicate, buttery flavor and adds a satisfying crunch that contrasts beautifully with the tender pasta and vegetables. Just be sure to watch them carefully, as they can burn quickly!
I know many of my wonderful readers are constantly on the lookout for fresh, exciting vegetarian dinner ideas. If you’re one of those people, I wholeheartedly encourage you to give this Pesto Pasta with Green Beans and Sun-dried Tomatoes a try! It’s not just a meat-free meal; it’s a celebration of fresh produce and vibrant flavors that will satisfy even the most discerning palates.
While this dish is incredibly satisfying on its own, it also serves as a versatile base for various meal pairings. For those who might crave an extra boost of protein, consider serving it alongside some perfectly grilled chicken or even some pan-seared tofu or chickpeas for another vegetarian protein option. And to complete the meal with a refreshing side, a crisp Lemon Arugula Salad with Pine Nuts would be an excellent choice, mirroring some of the flavors in the pasta and adding a peppery counterpoint.
Tips for Perfect Pesto Pasta Every Time
- **Don’t Overcook the Pasta:** Cook your pasta al dente – firm to the bite. It will continue to cook slightly when tossed with the warm pesto and vegetables.
- **Reserve Pasta Water:** Before draining your pasta, reserve about half a cup of the starchy cooking water. This can be added incrementally to your pesto sauce if it seems too thick, helping it coat the pasta more smoothly and emulsify beautifully.
- **Freshness is Key:** While convenience is great, using the freshest ingredients possible, especially for the green beans and basil (if making homemade pesto), will truly elevate the flavors of this dish.
- **Taste and Adjust:** Always taste your pesto pasta before serving. You might find it needs a little more salt, pepper, or even a tiny squeeze of lemon juice to brighten the flavors.
- **Meal Prep Friendly:** This pasta is excellent for meal prep! Store leftovers in an airtight container in the refrigerator for up to 3-4 days. It can be enjoyed cold as a pasta salad or gently reheated.
This Pesto Pasta with Green Beans and Sun-Dried Tomatoes offers a brilliant balance of comfort and fresh flavors. It’s a testament to how simple ingredients can come together to create something truly extraordinary. Whether you’re a seasoned chef or a novice in the kitchen, this recipe is incredibly forgiving and guarantees a delicious, wholesome meal that everyone will adore. Give it a try, and let this vibrant, vegetarian dish brighten your meal rotation!
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Pesto Pasta with Green Beans
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Ingredients
- 8 ounces pasta , medium shell {or small/medium pasta of your choice}
- 1 pound green beans, trimmed
- 1/4 cup basil pesto, {more or less to taste}
- 1/3 cup sun dried tomatoes in olive oil, julienned and drained
- 1/4 cup parmesan cheese , freshly grated or cheese of your choice more or less depending on your tastes
- 1/4 cup pine nuts, toasted
- Salt and pepper to taste
- basil, Fresh chopped
Instructions
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In a large pot boil water for the pasta. Cook the pasta according to the package. Set aside.
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Bring another large pot of water to a boil with a steamer insert. Once the water boils steam the green beans until they are almost tender and a bright green color {I usually test one to see if it is the texture I like}.
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Heat a dry large skillet over medium-low heat and toast pine nuts, stirring frequently, until pine nuts are golden in spots, about 3 minutes. Remove and set aside.
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In a large mixing bowl combine the pasta, green beans, pesto, sun-dried tomatoes and parmesan cheese.
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Add salt and pepper to taste. Sprinkle the toasted pine nuts over the pasta and serve warm. Garnish with freshly chopped basil {optional}.
Notes
- Any small or medium pasta works great. Try elbow or orecchiette!
- For extra protein try adding white beans or chickpeas.
- I have used different cheese in this including mozzarella and a blend of freshly grated Italian cheeses I found at the store.
- You can use different vegetables instead of green beans. Try asparagus or zucchini.
- You can easily leave the pine nuts off of this dish or try using walnuts instead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.