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Pesto and Almond Farfalle

Photo: Colin Clark; Styling: Missie Neville Crawford


Yield Serves 4 (serving size: 1 cup)
Fresh-cut greens beans and almonds add extra flair to this side dish of Pesto and Almond Farfalle.


  • 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)

Nutrition Information

  • calories 245
  • fat 11.6 g
  • satfat 2.6 g
  • sodium 300 mg

How to Make It

  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.