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Categories:Viewed: 28 - Published at: 2 years ago
Ingredients
- 1 lb green beans, trimmed and halved
- 1 cup basil leaves, loosely packed
- 2 large garlic cloves
- 4 tablespoons parmigiano-reggiano cheese, freshly grated
- 1/2 cup olive oil
- 3/4 lb fettuccine pasta
- salt
- freshly grated pepper
- 2 tablespoons unsalted butter
Method
- Bring a good sized pot of salted water to a boil and add the green beans and cook, perhaps as much as five minutes, but you must check--the beans should be tender but still crisp.
- Drain and set aside.
- Place basil, garlic, parmigiano and olive oil in a food processor or blender and puree until smooth -- you should have about 3/4 of a cup of the mixture.
- Meanwhile, cook the fettucine in boiling salted water until al dente, drain the pasta, and reserve 1/2 cup of the pasta water.
- Melt one tablespoon of the butter in a large skillet and gently saute the green beans to warm them, seasoning with salt and pepper.
- Toss the pasta in with the beans.
- Add the basil puree, the pasta water and the remaining butter and stir well.
- Taste, adjust seasoning, and serve.
