Vibrant Basil Pesto Pasta with Roasted Tomatoes and Green Beans
Indulge in the vibrant flavors of our Vibrant Basil Pesto Pasta with Roasted Tomatoes and Green Beans. This delightful dish combines the traditional essence of Genovese basil pesto with the sweetness of roasted cherry tomatoes and the freshness of green beans, all tossed with hearty whole wheat pasta. Perfect for a comforting dinner or a sophisticated gathering, this recipe highlights seasonal ingredients and brings a touch of Italy to your table. Whether you're a busy professional or a home cook, this easy-to-follow recipe makes it simple to create a dish that’s both delicious and nutritious. Enjoy the aroma, color, and taste that will leave your guests asking for more!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Fresh basil leaves
4 cups (loose and packed)
Extra virgin olive oil
3 tablespoons (or as needed for pesto and 1.5 tablespoons for tomatoes)
Garlic cloves
3 (peeled and thinly sliced)
Pine nuts
2 tablespoons (lightly toasted)
Grated Parmesan cheese
2 tablespoons
Kosher salt
to taste
Cherry tomatoes
1 cup (halved)
Fresh thyme sprigs
10
Salt and pepper
to taste
Russet potato
1 small (peeled and minced)
Green beans
1 cup (sliced into 1/4 inch on bias)
Whole wheat pasta (tagliatelle or fettuccine)
12 ounces
Instructions
1
Prepare the basil pesto by bringing one gallon of salted water to a rapid boil. Blanch the fresh basil leaves in the boiling water for about 5 seconds, then immediately transfer them to an ice bath to stop the cooking process. Once cooled, gently squeeze out the excess water and coarsely chop the basil.
2
In a food processor or blender, combine the chopped basil with 3 to 4 tablespoons of extra virgin olive oil to emulsify. Add the sliced garlic cloves, toasted pine nuts, grated Parmesan cheese, and a pinch of kosher salt. Blend until combined, ensuring the pesto retains a slightly coarse texture. Chill the pesto in the refrigerator until ready to use; it's best when served fresh but can be stored for up to 2 days.
3
Preheat your oven to 350°F (175°C) while you prepare the roasted tomatoes. In a baking dish, arrange the cherry tomatoes with their cut sides facing up. Sprinkle fresh thyme sprigs over them, season with salt and pepper, and drizzle with a tablespoon of extra virgin olive oil. Roast in the oven for approximately 15 minutes, or until the tomatoes begin to caramelize and brown.
4
In a large pot, bring another gallon of salted water to a rapid boil. While waiting for the water, finely mince the peeled russet potato either by hand or using a food processor. Blanch the green beans in the boiling water for about 4 minutes, then plunge them into an ice bath to preserve their vibrant color and crispness. Set the beans aside.
5
Using the same boiling water, add the minced potato and whole wheat pasta, cooking until the pasta is tender (typically around 7 to 9 minutes, depending on the type used). Reserve some pasta water, then strain the pasta and potato mixture when cooked.
6
In a large mixing bowl, combine the roasted tomatoes, prepared basil pesto, blanched green beans, and the pasta-potato mixture. Toss gently until everything is evenly coated and well combined. Use reserved pasta water as needed to adjust the consistency of the pesto. Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The dish is Vibrant Basil Pesto Pasta with Roasted Tomatoes and Green Beans.
What type of pasta is recommended?
The recipe calls for 12 ounces of whole wheat pasta, specifically tagliatelle or fettuccine.
How do I prepare the fresh basil for the pesto?
Blanch the basil leaves in boiling water for 5 seconds, then immediately move them to an ice bath before squeezing out excess water and chopping.
Why should I blanch the basil leaves?
Blanching the basil and then using an ice bath stops the cooking process and helps maintain a vibrant green color.
What temperature should I preheat the oven to for the tomatoes?
Preheat your oven to 350°F (175°C).
How long do the cherry tomatoes need to roast?
Roast the tomatoes for approximately 15 minutes until they begin to caramelize.
What type of tomatoes are used in this recipe?
One cup of halved cherry tomatoes is used.
What ingredients are needed for the roasted tomatoes?
Cherry tomatoes, fresh thyme sprigs, salt, pepper, and extra virgin olive oil.
How many garlic cloves are in the pesto?
The recipe uses 3 peeled and thinly sliced garlic cloves.
Should the pine nuts be toasted?
Yes, use 2 tablespoons of lightly toasted pine nuts for the best flavor.
What kind of cheese is added to the pesto?
The recipe uses 2 tablespoons of grated Parmesan cheese.
How should the green beans be prepared?
The green beans should be sliced into 1/4 inch pieces on a bias.
How long do I cook the green beans?
Blanch the green beans in boiling water for about 4 minutes.
What is the purpose of the russet potato in this recipe?
The minced russet potato is cooked with the pasta to add a unique texture to the dish.
How do I prepare the russet potato?
Peel and finely mince one small russet potato by hand or with a food processor.
When do I add the potato to the cooking water?
Add the minced potato to the boiling water at the same time as the whole wheat pasta.
How long does the whole wheat pasta take to cook?
The pasta typically takes 7 to 9 minutes to become tender.
Why should I reserve some pasta water?
Reserved pasta water is used to adjust the consistency of the pesto when tossing the pasta.
How long can the fresh pesto be stored?
The pesto can be stored in the refrigerator for up to 2 days.
What is the desired texture for the pesto?
The pesto should retain a slightly coarse texture rather than being completely smooth.
What herbs are used to season the tomatoes?
Ten fresh thyme sprigs are used for roasting the tomatoes.
Is this recipe vegetarian?
Yes, this recipe is vegetarian as it contains no meat.
What are the primary flavor profiles of this dish?
The dish features Genovese basil, sweet caramelized tomatoes, and fresh green beans.
How much basil is required?
The recipe requires 4 cups of loose and packed fresh basil leaves.
What kind of oil is best for this recipe?
Extra virgin olive oil is used for both the pesto and roasting the tomatoes.
How do I combine the final dish?
Toss the pasta, potatoes, roasted tomatoes, green beans, and pesto together in a large mixing bowl.
What garnish is suggested?
Garnish with extra Parmesan cheese and fresh basil leaves.
Can I use a blender for the pesto?
Yes, you can use either a food processor or a blender to emulsify the pesto ingredients.
How many ingredients are in this recipe?
There are a total of 12 ingredients.
What are some tags associated with this recipe?
Tags include pasta, italian, vegetarian, comfort food, and easy dinner.