Strozzapreti with Green Beans and Pesto

Strozzapreti are sturdy twists of pasta, like longer versions of cavatelli. They have a substantial, hearty bite. If you can’t find strozzapreti, look for orecchiette or conchiglie.

Serves: 6Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium

Serves: 6


  • 1⁄2 lb. strozzapreti or other pasta shape
  • 1 Tbsp. olive oil
  • 2 tsp. chopped garlic
  • 1⁄4 lb. green beans, blanched
  • 1⁄4 cup dry white wine
  • 3⁄4 cup pesto
  • 1⁄4 cup roughly chopped Italian parsley
  • 1 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 1 Tbsp. unsalted butter
  • 1⁄2 cup shredded Parmesan cheese


  • Bring a pot of salted water to boil; cook the pasta until al dente (still a little chewy), drain it, but save a cup of the cooking water for later. Toss the pasta with a drop of olive oil; set aside.
  • Combine the olive oil and chopped garlic. Heat a large skillet for 1 minute over medium heat. Add the garlic oil; sizzle for 15 seconds, then add the green beans.
  • Sauté for 3 minutes; add the wine. Cook 1 minute until alcohol has evaporated. Add 1⁄2 cup pesto; stir. Add the cooked pasta, parsley, salt and pepper, and butter; simmer until heated through, adding a few drops of the reserved pasta water to make it saucy.
  • Remove from heat; toss with Parmesan cheese. Serve immediately.