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This light, springy meal is vegetarian, packed with flavor and easy to make. Pesto Pasta with Green Beans Sun-dried Tomatoes is sure to be a hit with your family!
For those of you heading back to school I know this week is a stressful one. Things look different for everyone this year but one thing is for sure. We need easy, quick but healthy meal ideas.
If you love pesto today’s recipe for this Pesto Pasta with Green Beans Sun-dried Tomatoes is for you! I love rotating between this recipe, this Pesto Tortellini and Spring Vegetable Minestrone.
I love the flavor combination and the light pesto sauce and how easy it is to make! This dish comes together in under 30 minutes and combines some of my favorites into one dish. You can get creative with the pasta you use and try things like orecchiette {a favorite in my house} or a small elbow pasta.
I used crisp, fresh green beans because I just love them but this dish could pair really well with asparagus, zucchini or maybe even broccoli.
Oh, and if you need a good homemade pesto recipe check out The Very Best Basil Pesto Recipe {and Tips}. It would be great in this pasta dish! If you are into making your own pesto feel free to use that or if that isn’t your thing, you can find some great basil pestos at the store. Not only is this dish great for spring but it would be great in the summer too when everyone has all of that fresh basil growing.
Recipe Ingredients
You will love this easy recipe and the simple ingredients. It is one of my favorite recipes!
- Pasta
- Green Beans
- Pesto
- Sun-dried Tomatoes
- Parmesan Cheese
- Pine Nuts
How do you Make Pesto Pasta with Green Beans
Step 1: Cook Pasta: In a large pot boil water for the pasta. Cook the pasta according to the package. Set aside.
Step 2: Cook Green Beans: 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}.
Step 3: Toast Pine Nuts: 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.
Step 4: Combine Pasta Ingredients: In a large mixing bowl combine the pasta, green beans, pesto, sun-dried tomatoes and parmesan cheese.
Add salt and pepper to taste. Sprinkle the toasted pine nuts over the pasta and serve warm. Garnish with freshly chopped basil {optional}.
Storage Tips
Store the leftover acorn squash in an airtight container for up to 3 days. To reheat you can heat in the microwave or in a skillet.
More Pasta Recipes
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Pesto Pasta with Green Beans
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
- In a large pot boil water for the pasta. Cook the pasta according to the package. Set aside.
- 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}.
- 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.
- In a large mixing bowl combine the pasta, green beans, pesto, sun-dried tomatoes and parmesan cheese.
- 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.
Great spring past
This is gorgeous! Love all the veggies in here and the delicious pesto 🙂 Pinning!
Thank you Medha! I love the veggie combo with the pesto too! It all goes great together.
This is one of our absolute favorites! My youngest doesn’t like red sauce and I struggle with pasta dishes he will eat. He gobbled this one up which was great, but I loved it too and didn’t want to share!
I loved the addition of the sun dried tomatoes…the perfect flavor with the pesto. Can’t wait to have this meal again!
Yeah! I am so glad the kiddos like it! My kids ate this right up too. The sun-dried tomatoes were my favorite paired with the pesto!