Green Bean Pesto pasta

How come I have 3 cans of green beans in the cupboard? I can't tell you why. But what I can tell you is that they will be transformed into a healthy, delicious and garlicky pesto-- served over a whole grain elbow macaroni. Just try it, the garlic and cheese masks the green bean taste and you get your serving of veggies. Here's how to do it...


1. Drain 2 cans of green beans (approx. 3 cups) and put in a food processor. Add 3 large garlic cloves, 1/2 cup grated Parmesan cheese, a handful of fresh basil, 1/2 teaspoon each salt and pepper.

2. Pulse the mixture until it becomes creamy, drizzling good extra virgin olive oil at the same time. About 1/4 cup should do it, considering the beans hold a lot of moisture. Taste to make sure you have enough salt and pepper. Makes 3 cups pesto. I like to let these flavors mingle and mix and be so I prepare it a few hours before I plan on using it and let it chill in the fridge... 

3. Bring salted water to a boil and cook a 13 1/4 ounce box of elbow macaroni according to the directions on the package (will serve 6) . Once cooked, drain and toss with as little or as much pesto as you like. Top with a touch more Parmesan and there you have it! 

* Feel free to use whatever pasta you have. I am a huge fan of whole grain, it has more fiber and fills you up faster than regular semolina pasta. If you have Arborio rice you can make a rich risotto! 


Extra pesto? It freezes great or it is sinfully delicious on a sandwich, pizza, panini, wrap, or in scrambled eggs.