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:
- Process all pesto ingredients in a food processor until paste-like; set aside.
- 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.)
- Combine ingredients for Tomato Garnish while pasta and vegetables cook.
- 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.
