Pesto Linguine Recipe with Frenched Green Beans

In this classic recipe, Killen employs starchy pasta water to thicken her fresh pesto into a sauce that clings to and flavors each strand of linguine, instead of pooling in the bowl. Thinly sliced green beans intertwine with the pasta, offering a refreshing crunch

8 ounces fresh green beans, trimmed and cut into very thin strips (about 3 cups)

8 ounces uncooked linguine

2 cups loosely packed fresh flat-leaf parsley leaves

10 large fresh basil leaves

½ cup light-tasting olive oil or extra-virgin olive oil

1 small garlic clove, trimmed

½ teaspoon fine sea salt, plus more for salting water

⅛ teaspoon cayenne pepper, or to taste

2 ounces pecorino Romano cheese, grated (about ½ cup), plus more for serving

Directions at foodandwine.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer