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
- 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
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.
Add the courgettes and cook for 5 minutes until all browned.
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.
Drain your mozzarella pearls.
Add mozzarella and mix all until the cheese starts melting.
Put a portion on a plate and drizzle with basil pesto.
You can use any shape of pasta you want.