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
- ½ lb. strozzapreti or other pasta shape
- 1 Tbsp. olive oil
- 2 tsp. chopped garlic
- ¼ lb. green beans, blanched
- ¼ cup dry white wine
- ¾ cup pesto
- ¼ cup roughly chopped Italian parsley
- 1 tsp. salt
- ½ tsp. ground black pepper
- 1 Tbsp. unsalted butter
- ½ 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 ½ 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.