Pasta, Rice & Grains

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Penne with Pesto, Green Beans & Goat Cheese

Difficulty:Easy

Ingredients

  • ■   Il Molino DOP Italian Extra Virgin Olive Oil
  • ■   ground black Tellicherry Peppercorns

Description

12 oz green beans, cut into 1-inch lengths 1/3 c Pesto Paste 2 TBSP Il Molino DOP Italian Extra Virgin Olive Oil 4 oz soft, fresh Buche de Chevre cheese, crumbled 1 lb De Martino Penne 1/2 c freshly grated Parmigiano-Reggiano Freshly ground black Tellicherry Peppercorns Sale di Cervia Sea Salt Bring at least 4 quarts of water to boiling in a large pot. Whisk together the Pesto Paste and Il Molino Olive Oil in a large serving bowl. Stir in the Buche de Chevre cheese. Add the penne, green beans to the salted boiling water. Cook, stirring occasionally, until the pasta is tender yet still firm to the bite. Scoop out 1/2 cup of the cooking water and set it aside. Drain the pasta and add it to the bowl with the sauce. Toss well, adding some of the hot pasta water as needed to thin the sauce. Add the grated Parmigiano and Tellicherry Pepper to taste. Toss again. Serve hot. Recipe adapted from and photo courtesy of www.amorebrand.com

  • 1. Bring at least 4 quarts of water to boiling in a large pot.
  • 2. Whisk together the Pesto Paste and Il Molino Olive Oil in a large serving bowl.
  • 3. Stir in the Buche de Chevre cheese.
  • 4. Add the penne, green beans to the salted boiling water.
  • 5. Cook, stirring occasionally, until the pasta is tender yet still firm to the bite.
  • 6. Scoop out 1
  • 7. Drain the pasta and add it to the bowl with the sauce.
  • 8. Toss well, adding some of the hot pasta water as needed to thin the sauce.
  • 9. Add the grated Parmigiano and Tellicherry Pepper to taste.
  • 10. Toss again. Serve hot.
  • 11. Recipe adapted from and photo courtesy of www.amorebrand.com

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