- Vegetable pasta
A fantastic quick and easy vegetarian pasta dish with fresh green beans, rosemary, garlic and walnuts.
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- 250g penne pasta
- 2 tablespoons butter
- 1/2 teaspoon freshly chopped rosemary
- 2 cloves of garlic, minced
- 250g fresh green beans, trimmed and sliced
- 100g chopped walnuts
- salt and pepper to taste
- grated Parmesan cheese (optional)
MethodPrep:10min ›Cook:15min ›Ready in:25min
- Cook pasta in a pot of boiling salted water according to instructions on the packaging until al dente; drain and set aside.
- Heat butter in a pan over medium-low heat; stir in rosemary and garlic. Add green beans, cover the pan and cook for a few minutes, stirring frequently, until beans have softened slightly.
- Add chopped walnuts and stir to coat in butter; stir in cooked pasta and toss well to mix everything together. Serve with freshly grated Parmesan, if desired.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
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Broccoli Walnut Pasta
This is an easy one-dish dinner that's perfect for weeknights. If you're feeling extra wholesome, use whole wheat pasta – the broccoli and walnuts stand up to the heartier texture very well. You can start cooking the broccoli and toasting the walnuts while the pasta water boils and the pasta cooks.
Note that the broccoli in this recipe is cooked beyond the crisp-tender stage many health-conscious people have become used to. It still has plenty of vitamins in it, and the softer texture helps it become the "sauce" for the pasta. Try it to see the many flavors and uses of broccoli.
Green Bean, Walnut, and Blue Cheese Pasta Salad
Cook pasta according to package directions, omitting salt. Add green beans during the last 4 minutes of cooking. Drain. Transfer to large bowl.
Meanwhile, whisk oil, vinegar, thyme, mustard, lemon juice, honey, salt, and pepper in medium bowl until smooth and well blended.
Pour dressing over pasta and green beans toss to coat evenly. Stir in walnuts and cheese. Serve warm or cover and refrigerate until ready to serve.**
*Note. To toast walnuts, spread in single layer in heavy-bottomed skillet. Cook over medium heat 1–2 minutes, stirring frequently, until nuts are lightly browned. Remove from skillet immediately. Cool before using.
**Note. If serving cold, stir walnuts into salad just before serving.
Calories: 231 calories, Carbohydrates: 25 g, Protein: 7 g, Fat: 12 g, Saturated Fat: 2 g, Cholesterol: 4 mg, Sodium: 119 mg, Fiber: 2 g
Pesto and Walnut Pasta with Green Beans
I can’t not believe that it is May, and the summer is almost here. My son counted the days of school left the other day, and there were only 18 left! As luck would have it, I signed him up for 2 day camps this summer, and they happen to be during the first two weeks of summer break. So at least I have a little more time to get everything I wanted to accomplish done, before he is home full time. But still, I am really not ready to have a 4th grader. I just want to stop time, and keep him this age for a little longer!
Now that we are coming up to summer light, quick, and easy dinners and side dishes are what everyone is looking for. Well, I found a new favorite. I think I have made this a minimum of 4 times in the last 2 weeks. I have done it for lunch, and just a quick dinner when we are on the go. I have used green beans as well as asparagus, and loved them both. A fresh squeeze of lemon is also nice to brighten up the flavor, and give it a little freshness. In the time it takes to cook the pasta, you are ready. Just stir it all together and you get to eat!
I have been using my Spinach Pesto for this, but feel free to use any kind you have or like. Because I put walnuts in my pesto, I have also used walnut in the pasta. But almonds and green beans are a classic combination, so feel free to mix it up. Serve as a quick side dish, or maybe add some more protein (chicken or shrimp) for a main dish. This would even be great to bring on a picnic, to a barbeque, or even a potluck. There isn’t any mayo or anything like that in it, so you don’t have to worry about it going bad.
Green Beans with Toasted Walnuts and Shallots
Oven-roasting green beans gives them a slight sweetness that pairs perfectly with the sautéed shallots and toasted walnuts in this versatile side dish.
- 2 pounds fresh green beans, ends trimmed
- 3 tablespoons walnut (or vegetable) oil, divided
- Salt and freshly ground black pepper
- 2 tablespoons butter, divided
- 3 large shallots, thinly sliced
- 1/2 cup walnuts, chopped
- 3 tablespoons panko crumbs
- Preheat the oven to 425°F and coat a large rimmed baking sheet with nonstick spray.
- In a large bowl, toss the green beans with 2 tablespoons of the walnut oil and season with salt and pepper. Spread the beans on the prepared baking sheet and roast until lightly caramelized, 12 to 15 minutes.
- While the beans are roasting, heat the remaining tablespoon of walnut oil and 1 tablespoon of the butter in a small pan over medium heat. Add the shallots and sauté until soft and just beginning to turn golden, 2 to 3 minutes.
- Add the chopped walnuts, stir to coat and cook until the nuts begin to release a toasted aroma, 1-1/2 to 2 minutes longer. Season to taste with salt and pepper.
- Add about 3/4 of the walnut-shallot mixture to the green beans, toss to combine and transfer to an oven-proof serving dish.
- Melt the remaining tablespoon of butter in the pan with the rest of the walnuts. Add the panko, combine well and spread the mixture over the green beans.
- Return the beans to the oven just long enough to toast the topping, 3 to 5 minutes.
Note: Nutrition information is estimated and may vary from your actual results.
Pasta with Pesto, Potatoes and Green Beans
- 2 cups fresh basil
- 1 clove garlic, peeled
- 1/2 cup good-quality olive oil (I wouldn’t sub canola oil in this one)
- 1/4 cup walnuts or pine nuts, optionally toasted
- 1/4 cup grated parmesan cheese (please, not the green can!)
- 1 Tbsp milk or cream (I actually used almond milk)
- 1 lb whole wheat pasta
- 4 or 5 medium-small boiling potatoes, peeled and cut into 1-inch chunks
- 1 cup green beans, trimmed and cut into one-inch lengths
- 1 pesto recipe, above
Lemony Green Bean Pasta Salad with Walnuts
Years ago, I discovered this Green Bean Salad with Feta recipe in a Southern Living magazine and made it pretty much every time there was a family get together or pot luck. I was obsessed with it and it became my signature recipe (at least in my mind). I love green beans, more so in a salad form than any other way. Especially in the summertime.
I decided to turn my beloved Green Bean Salad into this Lemony Green Bean Pasta Salad, making it more of a meal. I don’t know about you, but I appreciate pasta salads during the summer because it means not having to really cook if you aren’t in the mood for anything too heavy. This green bean pasta salad is simple but filled with so much flavor. It includes veggies, walnuts, feta and whole wheat pasta so it is filling and substantial in the best way possible. I made the switch to whole wheat pasta over 10 years ago and it’s all my family eats now, but feel free to use your favorite type of pasta.
The walnuts in this pasta salad recipe add so much much texture and … CRUNCH! I love it. Adding nuts to pasta is a great way to enjoy them and make things interesting. If you want to try another pasta recipe with nuts, I shared this Pasta with Ricotta, Zucchini and Walnuts last year and it’s absolutely delicious. I use Fisher Nuts in all my recipes not only because they are absolutely delicious, but because they are non-GMO and preservative free. The resealable bag is a nice plus too.
To perk up the lemony flavor of this salad, I decided to flavor up the nuts a bit with my beloved lemon pepper seasoning. You all know how much I love lemon pepper, right?
Let me introduce you to toasted lemon pepper walnuts. These need to be on every salad!
You can easily eat this a light meal, serve it as a vegetarian dish for a barbecue or eat with some cold rotisserie chicken for dinner like I did. Or, even better, pack it up and take it to the beach! (That’s what I plan to do today.) I also think avocado would be a great addition to it.
- Trim off the tough stem end of the beans.
- Add the beans to a skillet with an inch or two of simmering water to quickly blanch them.
- Immediately transfer them to a bowl of ice water to shock them and stop the cooking.
- Saute the garlic in olive oil.
- Add the tomatoes and saute for a few minutes until soft.
- Add the green beans to the tomato mixture along with the pine nuts and a squeeze of lemon juice and serve.
After blanching the beans, dry the skillet with a kitchen towel and use it again for preparing the tomatoes mixture.
Green Beans With Blue Cheese & Toasted Walnuts
Easter is just around the corner, and I’ve been working on some new side dishes that will work well with any main entree you may choose. I personally love green beans even though many folks seem to think they are pretty boring. If properly cooked, I think green beans can be the perfect side for almost any special menu. The secret to preparing great green beans is to blanch them first until tender crisp, then drop them in ice water to stop the cooking process and keep them bright green. Once this is done you can hold the beans for a few hours, and then just before you want to serve them you simply quickly reheat the beans with any seasonings, herbs or complimentary ingredients you prefer.
This green bean recipe is anything but boring, and just a few added ingredients creates a side dish everyone will love. For this dish I like to use lots of cracked black pepper and toasted walnuts to balance the creaminess of the blue cheese. To toast your walnuts, place them on a baking sheet and bake in 350 degree F oven for about 8 minutes.
Deborah Mele 2012
- Set a large pot of water over high heat. Heat a large skillet or sauté pan over medium heat.
- Add the olive oil and green beans to the skillet and cook for 3 minutes, then toss in the tomatoes and continue to cook until the green beans are tender (but still crisp) and the tomatoes are browned on the outside. Remove from the heat.
- Salt the water after it reaches a boil.
- Drop the gnocchi in and cook until they float to the surface (4 to 5 minutes).
- Drain and add the gnocchi to the pan with the green beans and tomatoes. Stir in the pesto and mozzarella.
- Divide among 4 warm plates or bowls and top with a bit of grated Parmesan.
Eat This Tip
Though it may pain some Italians to admit it, the pesto possibilities don't start and stop with basil, pine nuts, and Parmesan. Pesto can be made from dozens of different ingredients and used not just to top pasta but also to spike vinaigrettes, sauce grilled chicken, or spread on sandwiches. Combine any of the following with olive oil in a food processor.
- Sun-dried tomatoes, walnuts, and Parmesan
- Jalapeño, almonds, and red onions
- Cilantro, garlic, and pumpkin seeds
- Switch out basil for kale in a traditional pesto recipe
This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!