Pasta with Spinach Pesto, Corn, and Beans

Pasta with Spinach Pesto, Corn, and Beans

From: Cuisine at Home, Issue No. 46

Makes 4 cups
Total Time: 45 minutes
Nutrition: Per cup 410 calories; 58% from fat; 27g total fat; 31 carbs; 751mg sodium; 4g fiber

Ingredients:
For the Spinach Pesto -

• 1 cup fresh spinach, packed
• 1/2 cup basil leaves, packed
• 1/4 cup olive oil
• 2 tbs pine nuts, toasted
• 2 tbs fresh lemon juice
• 1 tbs lemon zest, chopped
• 1 clove garlic
• 1 tsp salt
• 1/2 tsp sugar
• 1/4 tsp red pepper flakes

For the Pasta and Vegetables -

• 1/4 lb pappardelle (A wide, flat pasta. Fettuccine is a fine substitute)
• 2 cups fresh corn kernels
• 1 1/2 cups green beans, trimmed, halved

For the garnish -

• 1 cup tomatoes, seeded, diced
• 1 tbs white wine vinegar
• 1 tbs olive oil
• salt and pepper to taste

To Serve - 

• 1 cup whole milk ricotta 
• Drained pasta and vegetables
• Spinach pesto
• 1/2 cup Parmesan cheese, grated
• Tomato Garnish
• Olive oil, coarse sea salt, and coarsely ground black pepper

Instructions:

1. Process all pesto ingredients in a food processor until paste-like; set aside.
2. Cook pappardelle, corn, and beans in a large pot of boiling, salted water until tender but not mushy, about 7 minutes; drain. (If using another shape pasta, adjust time as package directs. When 7 minutes are left in the cooking pasta, add the vegetables.)
3. Combine ingredients for Tomato Garnish while pasta and vegetables cook.
4. To Assemble-
   Layer components by first placing ricotta in a large bowl; season with salt and pepper. Top with pasta and vegetables. Pour pesto over pasta and toss. Sprinkle with Parmesan and tomatoes, then finish with oil, salt and pepper.