Courgette and Green Beans Pasta with Basil Pesto

Healthy and filling pasta with green vegetables, mozzarella and fresh homemade basil pesto sauce. A satisfying meatless idea for a quick and nutritional dinner.

preparation: 10 minutes

making: 20 minutes

total: 30 minutes

servings: 4 portions

nutrition: 627 calories per serving

cuisine: Italian-American

Ingredients #

  • 300g of Casarecce Dry Pasta
  • 200g of green beans
  • 250g of courgette
  • 125g of Mozzarella Pearls
  • olive oil, for greasing
  • salt, for taste
  • black pepper, for taste

Method #

Prepare basil pesto according to our other recipe.

Ingredients on a table, pasta, olive oil, basil, courgette, green beans lemon, garlic and sunflower seeds

Boil water for pasta. 

Add a pinch of salt to the water then add pasta.

Cook following the instructions on the package.

Drain, rinse with water and set aside.

Wash your vegetables.

Halve green beans and cut the courgette into pieces.

Put green beans into a pan filled with water and a pinch of salt.

Bring to a boil and cook for 4 minutes.

Drain and set aside.

Heat the olive oil in a large frying pan over medium-high heat.

Courgette in pieces fried in a pan

Add the courgettes and cook for 5 minutes until all browned.

Courgette in pieces fried in a pan with salt and pepper

Add salt and pepper.

Stir into green beans and fry together for a while.

Pour more olive oil if needed.

Add pasta and stir gently warming through.

Courgette and green beans together with pasta and mozzarella in a pan

Drain your mozzarella pearls.

Add mozzarella and mix all until the cheese starts melting.

Courgette and green beans together with pasta and melted mozzarella in a pan

Put a portion on a plate and drizzle with basil pesto.

Courgette and Green Beans Pasta on a plate served with Basil Pesto

Tips #

You can use any shape of pasta you want.