Pappardelle with Green Beans and Pesto

Pappardelle Recipes

Serves: 4



  • Large bunch basil, leaves picked
  • 2 garlic cloves, crushed
  • 50g toasted pinenuts
  • 50g Parmesan, grated
  • Olive oil
  • 200g green beans, trimmed and halved
  • 400g fresh pappardelle
  • 200g ricotta
  • A squeeze of lemon juice


  • Boil water in a large pasta pot.
  • Put the basil, garlic and pinenuts into a food processor and pulse until you have a very rough pesto. Scrape into a bowl and add the Parmesan and enough oil to bring all of the ingredients together. Set aside.
  • Add salt to the boiling water and cook the green beans in the salted water for 2 minutes.
  • Add the pasta and cook for a further 2 minutes.
  • Drain and stir through the pesto.
  • Divide between bowls and serve with a scoop of ricotta and a squeeze of lemon juice.
Recipe idea from the independent.co.uk


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