Parsley Pesto Recipe

Urvashee Patel | Dessarts Updated

Parsley Pesto turns any pasta dish into an easy elegant dinner. This vegetarian meal is put together in minutes!

Pasta with Green Beans Photo

My family never wants anything but tomato sauce with pasta, but sometimes I need a break. There are plenty of ways to make veggie pasta, so why not try something different? At least that’s what I try to tell them. Why not this Kale Pesto Recipe, I ask? But, baby steps. This pasta, made with parsley pesto, green beans and tomatoes is just as flavorful as anything made with marinara.

My herb garden this year had an abundance of parsley. As I was searching for inspiration to use it, I came across several parsley pesto recipes. A pesto with some veggies thrown in sounded good to me!

Pasta with Green Beans Picture

I love the crunchy texture of green beans and happen to have a bunch, so I used them as my main vegetable. Of course, I had to include some tomatoes too since there was no tomato sauce.

This dish comes together quickly and requires few ingredients. I liked it served warm but I think I enjoyed eating the leftovers cold the next day even better.  So there’s a bonus for you. Make a quick, warm, flavorful dinner and have a ready-to-go lunch the next day! 

If you love this pasta with green beans from Urvashee, we think you'll adore her Baked Eggplant Parmesan Recipe too. Check it out!

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Parsley Pesto Recipe

    4 Servings

Ingredients

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

Directions

  1. Add 1 tablespoon of oil, parsley and pine nuts to a small electric chopper and grind into a paste. Set aside.
  2. Trim and cut the green beans into 1½ inch pieces.
  3. Boil about 8 cups of water in a large pot. Add two teaspoons of salt.
  4. 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.
  5. Add the pasta to the boiling water and cook until al dente.
  6. 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.
  7. 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.
  8. Remove from the heat and mix in the parsley paste.
  9. Toss the sauce, pasta, beans and feta together in a large bowl. Mix until all the pasta is well coated.

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Published:
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Cooking Method:
Boiled
Category:
Vegetables
Tags:
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Related Recipes:
Vegetarian Recipes, Pesto Recipes, Vegetable Recipes, Boiled Recipes, Pasta Recipes, Easy Dinner Recipes, Easy Recipes, Quick Recipes
Recipe Yields:
4 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Published:
Author: Urvashee Patel
Recipe Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts

Serving Size 2 oz cooked pasta plus sauce
Servings Per Recipe 4

Amount Per Serving
Calories from Fat 93
Calories 412

% Daily Value*
18%
Total Fat 12g
16%
  Saturated Fat 3g
25%
Sodium 594mg
19%
Total Carbohydrate 57g
6%
  Dietary Fiber 5g
  Sugars 3g
23%
Protein 12g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Urvashee Patel

About Urvashee

Urvashee blogs about delectable desserts on her blog, Dessarts. Lucky for us, she's sharing her delectable vegetarian dishes too as a Vegetarian Fanatic.