Pesto and Almond Farfalle

Pesto and Almond Farfalle Recipe
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.

Yield:

Serves 4 (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 245
Fat 11.6 g
Satfat 2.6 g
Sodium 300 mg

Ingredients

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)

Preparation

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.

Note:

Laraine Perri,

Cooking Light

May 2014
My Notes

Only you will be able to view, print, and edit this note.

Add Note