Green Bean Pesto Pasta

Sometimes it’s the simplest dishes that truly are the best. I grew up loving pasta, and to this day its one of my all time favourites. Ok, lets be honest, too much pasta is not great for the waistline, so everything in proportion hey. But you can't go wrong with this pesto...low calorie and full of goodness. Today i'm sharing my simple recipe, suitable for the complete novice to the expert cook.

Enjoy,

Zara x

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Serves 2 / Difficulty: Easy peasy / Time - 20mins

Ingredients

• 250g Spaghetti

• 200g fine green beans

PESTO:

• 2 cloves of garlic

• 2 tablespoonS of pine nuts

• 2 bunches (about 1 cup of leaves) of fresh basil

• a pinch of rock salt

• A SPRINKLE OF GROUND BLACK PEPPER

• 1 + ½ tablespoon of parmesan cheese, grated.

• THE JUICE OF HALF A LEMON

• 4 tablespoons of Extra Virgin Olive Oil

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METHOD

​1. Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times, a pestle and mortar can be used instead if you have one.

2. Add the garlic and Parmesan and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.

3. Squeeze in the lemon juice and add the pepper and salt and mix.

4. While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.

5. Chop the beans into 2 or 3 pieces and boil with the spaghetti until cooked - drain and mix the pesto in.

6. Serve with some blacked crack pepper, a drizzle of oil and a squeeze of lemon juice.