Introducing Fresh Parsley Pesto Linguine: A Zesty, Herb-Infused Delight

Linguine with Frenched Green Beans, Cherry Tomatoes, and Parsley Pesto is a vibrant and fresh vegetarian dish that celebrates simplicity while delivering a burst of flavour. The inspiration for this recipe comes from the Italian tradition of pairing pasta with seasonal vegetables and fresh herbs. The dish perfectly encapsulates the Italian concept of “cucina povera,” where humble ingredients are transformed into something extraordinary.

Frenched green beans in this recipe are thinly sliced for a delicate texture that does not compete with the linguine. Cherry tomatoes contribute juiciness and a touch of sweetness to this earthy green bean dish. The parsley pesto – a variation of the traditional basil pesto – offers a fresh, zesty finish. This dish highlights the underrated parsley, which is overpowered by other herbs in various recipes. It’s pesto with a lighter side yet not less flavorful compared to the traditional pesto.

This is perfect for a quick weeknight meal or light lunch. It also is a great way to enjoy the bounty of fresh vegetables and herbs, which just so happens to be vegan-friendly.

Vegetarian Linguine with Frenched Green Beans, Cherry Tomatoes, and Parsley Pesto Recipe:

Preparation Time and Cooking Time

Preparation time: 15 minutes | Cooking time: 20 minutes | Total time: 35 minutes

Calories: This recipe serves 4 people, with each portion having about 450-500 calories, depending on how much olive oil and cheese are used.

Ingredients for Fresh Parsley Pesto Linguine:

• 2 cups fresh parsley leaves (packed)
• 1/2 cup pine nuts or walnuts (toasted)
• 1/2 cup olive oil
• 1/3 cup grated Parmesan (optional for vegetarians, omit for vegans)
• 2 cloves garlic
• Juice of 1 lemon
• Salt and pepper to taste

For the pasta:

• 12 oz / 340 gms linguine (or any long pasta)
• 2 cups frenched green beans (thinly sliced lengthwise)
• 1 cup cherry tomatoes (halved)
• 2 tbsp olive oil
• Salt and pepper to taste
• Crushed red pepper flakes (optional for heat)

Prepare the parsley pesto:

Place the parsley, toasted pine nuts or walnuts, garlic, and lemon juice into a food processor. Process until coarsely chopped. With the motor running, slowly pour in the olive oil until the pesto reaches a smooth consistency. Season with salt and pepper to taste. If using Parmesan, add this to the processor now. Put the pesto aside.

Cook pasta:

Boil a large pot of salted water. Add linguine and cook according to the package instructions until al dente. Drain, reserving 1/2 cup of the pasta cooking water.

Heat 2 tablespoons of olive oil in a large skillet over medium heat while the pasta is cooking. Add the frenched green beans and sauté for about 5-7 minutes until tender but still crisp. Add the halved cherry tomatoes and cook for another 2 minutes until they just begin to soften.

Combine the pasta and pesto:

Add the cooked pasta to the skillet with the sautéed vegetables. Toss everything together, adding spoonfuls of parsley pesto and some of the reserved pasta water as needed to create a smooth sauce that coats the pasta evenly. Adjust seasoning with salt, pepper, and optional red pepper flakes.

Serve:

Divide the linguine between bowls and top with any remaining parsley pesto. Add extra parsley leaves and drizzle with olive oil to finish fresh.

Conclusion:

Using fresh ingredients and keeping the process simple, this linguine dish is one of the perfect examples of minimalism in cooking. The natural flavors of the vegetables and herbs are the star of the dish. It’s a go-to for anyone looking for a nutritious and satisfying vegetarian meal with an Italian twist.

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