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Photo: Randy Mayor; Stylist: Cindy Barr

Red Pepper and Pesto Green Beans

For this quick side of Red Pepper and Pesto Green Beans, we toss roasted green beans with a parsley-pistachio pesto.

Cooking Light JULY 2013

  • Yield: Serves 4 (serving size: 1 1/4 cups)

Ingredients

  • 1 pound green beans, trimmed
  • 1 sliced red bell pepper
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/2 cup parsley
  • 1/4 cup unsalted pistachios
  • 1 tablespoon water
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons lemon juice
  • 1/8 teaspoon salt
  • 1 garlic clove

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 153
  • Fat: 10.6g
  • Saturated fat: 1.4g
  • Sodium: 234mg
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Red Pepper and Pesto Green Beans recipe

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