Friday, August 5, 2011

Green Bean and Pesto Pasta

This is a really good pesto dish. You can make it with chicken or make it vegetarian by just leaving out the chicken. I've done it both ways and it's fantastic either way.

Green Bean Pesto Pasta, 6 servings
1 Tbs EVOO
1/2 lb boneless, skinless chicken breasts or thighs, sliced thinly (or leave out for vegetarian option)
1 med red onion, chopped
1 small eggplant (about 4 oz), diced
2-3 garlic cloves, minced
1/2 tsp dried oregano (or 1 Tbs fresh)
about 6 artichoke heart quarters, coarsely chopped
3 med red potatoes, cut into 1/2" cubes
1/2 lb fresh green beans, trimmed and cut into 2" pieces
1/2 lb spaghetti
1 cup pasta water or white wine
6 oz pesto
juice of 1/2 lemon

Bring large pot of water to boil. Salt generously (I'm talking a couple Tbs). Add potatoes, cook for 8 mins then add pasta and cook about 8 more mins, until pasta is al dente. Add the green beans the last minute of cooking, just to blanch. Scoop out one cup of pasta water if you're not using the wine. Set aside.

Meanwhile, heat EVOO over med heat in large deep-sided skillet or dutch oven. Add chicken if using and saute until golden. Remove and set aside. Add onion and eggplant to same skillet and saute until tender. Add oregano and garlic and saute another minute. Stir in artichokes. Add wine or pasta water and pesto. Bring to boil and boil until reduced by about half. Stir into pasta, adding back in chicken if using. Mix well and squeeze lemon juice over before serving.

onions and artichoke hearts (didn't have eggplant the time I took pics)
simmering with pesto and wine
drained pasta, potatoes and green beans
all mixed up and ready to eat!

No comments:

Post a Comment