walnut pesto with potatoes, pasta and green beans

Vegetarian & PlantPasta & Pizza
Written By ANNA Test Kitchen

This recipe is one of our favourites and we've made it a million times! Emailed right from Calabria, from a girlfriend's Italian grandmother.

Luscious walnut pesto with al dente cooked pasta, fresh green beans, and new baby potatoes transforms a few fresh ingredients into a spectacular meal.

Ingredients

1 package linguine pasta

Walnut basil pesto

1/2 cup walnuts

3 cloves garlic, peeled

1/2 cup Parmesan cheese (vegan substitute or omit)

1 cup fresh basil leaves

1/2 cup extra-virgin olive oil

12 new baby potatoes

1/2 pound green beans, French-ed (see note in directions)

Sea salt and cracked black pepper

Preparation

For pesto, place garlic, walnuts, cheese, and basil in the bowl of a food processor and pulse until puréed; about 1 minute. With food processor running, gradually add olive oil until just emulsified. Set aside.

Meanwhile, in large stock pot, bring potatoes to boil until slightly tender, about 5 minutes. In the same pot, add pasta and continue cooking another 7 minutes. Add green beans to the pot and cook 1 more minute. Remove from heat and drain, reserving 1 cup liquid. Toss with pesto and serve immediately. Season with salt and pepper; serve immediately. Serves up to 4.

Note: To "French" green beans, trim ends and slice in half. This is a more delicate way of serving green beans, and more visually pleasing as well.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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