Spring beans with angel hair pasta
Spring beans with angel hair pasta
Ingredients
1 1/2 lbs fresh green beans, trimmed ends
3/4 lb dry angel hair pasta
4 tbsp olive oil, divided
4 ripe tomatoes, seeded, roughly chopped
1/2 cup sliced black olives, undrained
1 tbsp balsamic vinegar
1/4 cup pesto sauce
course black pepper
3/4 lb dry angel hair pasta
4 tbsp olive oil, divided
4 ripe tomatoes, seeded, roughly chopped
1/2 cup sliced black olives, undrained
1 tbsp balsamic vinegar
1/4 cup pesto sauce
course black pepper
Method
Bring a large saucepan of salted water to a boil. Add beans and boil for 1-2 minutes. Remove with slotted spoon. Keep water boiling and add pasta. Cook according to package directions until al dente. Drain well, reserving about 1/2-3/4 cup of cooking water.
Meanwhile, heat 2 tbsp oil in a large skillet and add beans, tomatoes, and olives. Stir-fry for 1 minute. Add vinegar and a generous amount of coarse black pepper. Remove pan from heat. Mix well.
Add pesto sauce to the hot drained pasta in the saucepan along with the remaining 2 tbsp oil and the reserved cooking water. Toss well. Add contents of skillet to the saucepan. Toss everything together and serve immediately.
Makes 4-5 servings.
Meanwhile, heat 2 tbsp oil in a large skillet and add beans, tomatoes, and olives. Stir-fry for 1 minute. Add vinegar and a generous amount of coarse black pepper. Remove pan from heat. Mix well.
Add pesto sauce to the hot drained pasta in the saucepan along with the remaining 2 tbsp oil and the reserved cooking water. Toss well. Add contents of skillet to the saucepan. Toss everything together and serve immediately.
Makes 4-5 servings.
