Description
A vibrant and healthy Green Bean Pesto Pasta featuring homemade pumpkin seed pesto, fresh green beans, charred courgette slices, and toasted pine nuts. This recipe is a flavorful, nutrient-packed meal perfect for a quick vegetarian lunch or dinner, combining fresh herbs, lemony zest, and wholesome ingredients for a satisfying dish.
Ingredients
Scale
Pesto
- 60 g / ½ cup pumpkin seeds (or any nuts or seeds)
- 100 g / 3½ oz basil (or 50% spinach and 50% basil)
- 2 garlic cloves
- Zest of 1 unwaxed lemon
- Juice of ¼ cup (about 4 tbsp) lemon juice, or to taste
- 4 tbsp nutritional yeast (optional)
- Approx. 120 ml / ½ cup extra virgin olive oil
- Salt and black pepper, to taste (about 1 tsp salt)
Vegetables and Pasta
- 1 large courgette (zucchini), sliced thickly
- 1 tsp olive oil (for grilling courgette)
- 100 g / 3½ oz green beans, trimmed and cut into bite-size pieces
- 200 g / 7 oz pasta (use gluten-free pasta if necessary) or boiled potatoes as an alternative
Toppings
- 2 tbsp toasted pine nuts
- 2 tbsp toasted coarse breadcrumbs (optional)
Instructions
- Dry Roast Pumpkin Seeds: Heat a dry pan over medium heat. Add the pumpkin seeds and shake regularly to prevent burning. Roast until seeds are lightly golden, cracked in places, and fragrant (about 5-8 minutes). Alternatively, roast in a 180° C / 355° F oven for 8-10 minutes if roasting a larger quantity. Allow seeds to cool completely before use.
- Make the Pesto: Grind the cooled pumpkin seeds first in a food processor. Add basil, garlic, lemon zest, nutritional yeast (if using), and lemon juice. Blitz until well minced. Slowly add the olive oil while continuing to blend until smooth. Taste, then season with salt and black pepper to your preference, approximately 1 tsp salt.
- Store the Pesto: Transfer pesto to a clean jar and cover generously with olive oil. Store in the refrigerator for 1-2 weeks or freeze in an ice cube tray for longer storage and defrost as needed.
- Char the Courgette: Preheat a griddle pan. Brush courgette slices with 1 tsp olive oil and season lightly. Grill until charred on one side, then flip and char the other side. Remove from heat, cool slightly, and slice into smaller pieces.
- Prepare Green Beans: While courgettes are grilling, trim the green beans and cut into bite-size pieces.
- Cook Pasta and Beans: Bring a medium pot of salted water to a boil. Add pasta and cook for 3 minutes. Then add green beans to the pot, stir well, and cook together for another 3 minutes for crisp-tender beans. Drain well.
- Toast Pine Nuts and Breadcrumbs: In a dry frying pan, toast pine nuts until golden and fragrant. If using breadcrumbs, toast separately until crunchy and golden.
- Assemble the Dish: Toss the drained pasta and green beans with a few tablespoons of the pesto until well coated. Divide between two plates and top with charred courgette slices and toasted pine nuts and breadcrumbs if using. Serve immediately.
Notes
- You can substitute pumpkin seeds with walnuts, almonds, or sunflower seeds depending on preference or availability.
- If you dislike raw garlic, lightly roast it before adding to the pesto for a milder flavor.
- Adjust lemon juice quantity in pesto to your taste. Start with less and add more for a brighter flavor.
- Green beans can be substituted with snap peas or asparagus for a different texture.
- Use gluten-free pasta for a gluten-free version or swap pasta for boiled potatoes for a lower glycemic option.
- The pesto can be stored in the fridge for up to two weeks or frozen in portions for convenience.
- Optional nutritional yeast adds a cheesy, nutty flavor and extra B vitamins but can be omitted for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Roasting, Grilling, Boiling, Blending
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 0 mg
Keywords: green bean pasta, pesto pasta, pumpkin seed pesto, vegetarian dinner, healthy pasta recipe, gluten-free pasta option, lemon basil pesto
