Pesto and Almond Farfalle

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

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Nutritional Information

Amount per serving
  • Calories: 245
  • Fat: 11.6g
  • Saturated fat: 2.6g
  • Sodium: 300mg


  • 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. 1. Cook pasta according to package directions, adding green beans during last 4 minutes of cooking; drain.
  2. 2. Sauté minced garlic in olive oil 1 minute. Add pasta mixture, almonds, pesto, salt, and Parmesan cheese; toss.
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