CHOPPED PESTO PASTA SAUCE
Serves 2
30 mins prep
35 mins cook
65 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.
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Bring a large pot of salted water (about 1/4 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.
