For this quick side of Red Pepper and Pesto Green Beans, we toss roasted green beans with a parsley-pistachio pesto.
Serves 4 (serving size: 1 1/4 cups)
1. Place jelly-roll pan on bottom rack of oven. Preheat to 450°.
2. Toss green beans, bell pepper, 1 tablespoon olive oil, and 1/4 teaspoon salt; spread on pan. Bake 8 minutes, stirring after 4 minutes. Pulse parsley, pistachios, water, 1 tablespoon olive oil, lemon juice, 1/8 teaspoon salt, and garlic clove in food processor. Toss with bean mixture.