Wholewheat Tagliatelle With Red Pepper Pesto

1. 1

   Cook the pasta in boiling, salted water according to the package instructions. Meanwhile, cook the green beans in boiling, salted water for 4-5 minutes until cooked but still crisp. Drain.

2. 2

   Toast the pine nuts in a pan without oil for 2-3 minutes then remove from the pan. Place the roasted peppers, basil, garlic, 1 oz Pecorino cheese, half the pine nuts and oil in a food processor. Season then blend until smooth.

3. 3

   Drain the pasta and reserve 2/3 cup pasta water. Mix the pasta, beans and pesto together and loosen the sauce with pasta water, if desired. Divide the pasta between 4 bowls and sprinkle with basil leaves, pine nuts and pecorino cheese. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.