Parsley Pesto turns any pasta dish into an easy elegant dinner. This vegetarian meal is put together in minutes!
For the Pesto:
2 tablespoons olive oil
1/2 cup fresh parsley, loosely packed
1 tablespoon pine nuts
For the Pasta:
7 ounces green beans
8 ounces penne
1/2 tablespoon garlic, minced
2 cups tomato, chopped
1/2 cup feta cheese, crumbled
salt, to taste
black pepper, to taste
Add 1 tablespoon of oil, parsley and pine nuts to a small electric chopper and grind into a paste. Set aside.
Trim and cut the green beans into 1½ inch pieces.
Boil about 8 cups of water in a large pot. Add two teaspoons of salt.
Add the beans to the water and let them cook for 3-4 minutes. Remove the beans with a strainer and immediately add them to a bowl of ice to cool. Drain.
Add the pasta to the boiling water and cook until al dente.
While the pasta is cooking, heat 1 tablespoon of oil in a large skillet over high heat. Once the oil is hot, add the garlic and turn the heat to low. Let the garlic cook slowly for 3-4 minutes to let the flavor out, being carful not to let it burn.
Add the chopped tomato and mix, bringing the heat back up to a medium. Cook until the tomatoes are soft and salt and pepper to taste.
Remove from the heat and mix in the parsley paste.
Toss the sauce, pasta, beans and feta together in a large bowl. Mix until all the pasta is well coated.