Tagliatelle With Pesto And Green Beans

  • 200g tagliatelle pasta
  • 200g frozen fine green beans,thawed or the same quantity of fresh beans,washed and trimmed.
  • 1 tablespoon olive oil
  • 1 red onion, chopped
  • 150g button mushrooms, sliced
  • Salt and freshly ground black pepper, to taste
  • 100g green pesto
  • Handful of fresh spinach leaves (optional)
  • Handful of grated Parmesan cheese (optional)
  1. Cook pasta according to packet instructions. Cook the green beans in the pasta water during the last 5 minutes; drain.
  2. Heat the olive oil in a large pan over medium heat. Cook and stir the onions and mushrooms until softened, about 5 minutes. Season with salt and pepper.
  3. Stir the drained pasta and green beans into the onion mixture. Carefully stir in the pesto to coat.
  4. Serve over fresh spinach leaves and top with Parmesan cheese.


If you like more of a sauce, stir in cream or creme fraiche with the pesto.

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