October 27, 2009

Spaghetti with fresh pesto

1 14 to 16 oz. pkg. dried spaghetti
12 oz. green beans, trimmed
1 med onion, chopped
2 cloves garlic, minced
1 tbsp olive oil
1 c. packed fresh spinach
3/4 c. packed fresh basil
1/2 c. toasted almonds
1/2 c. grated pamesan cheese
1 tsp. lemon pepper
1/2 c. olive oil
3 hard cooked eggs, chopped
Fresh lemon juice
green onions, chopped.

Cut one third of the green beans in 2 inch pieces; set aside. Cook spaghetti with 1 tbsp of salt added to water, according to pkg directions; add cut beans the last 5 minutes of cooking. Reserve 1 1/2 c. pasta cooking water. Drain pasta; keep warm.
For pesto, in skillet cook onion and garlic in 1 tbsp of oil until softened. Add whole beans. Cook, covered, 5-7 minutes or until tender, stirring occasionally.
In food processor, add bean mixture, spinach, basil, almonds, cheese and seasoning. Cover. Pulse to coarslely chop. With processor running, add 1/2 cup of olive oil in thin stream until nearly smooth. Season with salt and pepper. Toss with spaghetti mixture, adding enough pasta water to thin. Sprinkle with chopped eggs and green onions. Drizzle with lemon juice.

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