Chopped Pesto Pasta Sauce
Serves 4
15 mins prep
10 mins cook
25 mins total
Unplug the food processor to make this rustic, super-simple pasta sauce recipe: hand-chopped pesto sauce with parsley and nuts combined with olive oil, garlic and Parmesan cheese. Make it by hand right on a cutting board for a quick and vibrant vegetarian dish!
0 servings
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Bring a large pot of salted water (about ¼ cup kosher salt for 5-6 quarts water) boil.
Put the pistachios on a cutting board and chop into crumbs with a large knife. Pile the onion, scallion, garlic and parsley on top and chop everything together until fine.
Transfer parsley mixture to a bowl. Stir in olive oil, cheese, 1 teaspoon salt and black pepper to taste.
Put the pasta into the boiling water and cook until almost al dente. Toss in the green beans and cook a few more minutes. Just before draining, scoop out ¼ cup of the pasta water and stir into the pesto.
Toss the hot pasta and green beans with the pesto and serve. Sprinkle with additional cheese, if desired.
