Tagliatelle with pesto and green beans

    15 min

    I love pasta and I love pesto so I'm always throwing them together; it is my ultimate comfort food. I usually love it with bits of bacon and lots of red onion and maybe a dash of cream too, but this is healthier and tastes delicious. Try adding spinach and Parmesan cheese for more flavour.


    Buckinghamshire, England, UK
    27 people made this

    Serves: 2 

    • 200g tagliatelle pasta
    • 1/2 pack fine green beans, trimmed and cut in half
    • 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)

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    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.

    See it on my blog

    Eat Rainbow Love

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