Photo: Colin Clark; Styling: Missie Neville Crawford
Fresh-cut greens beans and almonds add extra flair to this side dish of Pesto and Almond Farfalle.
Serves 4 (serving size: 1 cup)
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4 ounces uncooked mini farfalle
6 ounces (1-inch) cut green beans
2 garlic cloves, minced
2 teaspoons olive oil
1/4 cup chopped almonds
2 tablespoons pesto
1/4 teaspoon kosher salt
1 ounce Parmesan cheese, grated (about 1/4 cup)
1. Cook pasta according to package directions, adding green beans during last 4 minutes of cooking; drain.
2. Sauté minced garlic in olive oil 1 minute. Add pasta mixture, almonds, pesto, salt, and Parmesan cheese; toss.
Fat 11.6 g
Satfat 2.6 g
Sodium 300 mg