Pesto pasta

Pasta with green eans

• 500 GRAM FRESH PASTA or ready made
• 200 GRAM SPINACH, chopped
• 4 GREEN ONIONS, chopped
• 4 TOMATOES, cut in 8
• 1/2 CUP CREAM
• 4 TBSP PESTO
• JUICE OF 1/2 LEMON
• 100 GRAM CHEESE, grated

• 500 GRAM FRESH PASTA or ready made
• 200 GRAM FRENCH BEANS, cleaned and cut
• 1 TBSP ANCHOVIES PASTE mixed with
• 4 TBSP OLIVE OIL
• 200 GRAM MOZZARELLA, in cubes
• FRESH BASIL LEAVES
• 15 OLIVES, halved

Fry the green onions for 5 minutes, add the spinach and fry 3 minutes more. Add the lemon juice, the pesto and the cream. In the mean time, sprinkle the tomato pieces with pepper and salt and grill for 10 minutes. Boil the pasta for a few minutes (al dente). Put in a bowl, spoon the pesto sauce over it, top with cheese and grilled tomatoes.

Pesto is delicious just on a slice of bread, but you can also use it in many recipes. The Worldcook website has a page on recipes with pesto to inspire you.

Cook the pasta together with the beans for 7 minutes (if you use fresh pasta, cook the beans separately because fresh pasta needs only 2 minutes or so). Drain and stir in the anchovies paste mixture, the mozzarella, the olives and basil. Decorate with some basil leaves.