Pasta Al Pesto

Serves 6 to 8 as an appetizer or 4 as a main

Level of difficulty: Easy


2 large handfuls green beans
1 lb 2 oz. (500 g) Troffie pasta or other 3- to 4-inch (7.5- to 10-cm) long and slightly twisted pasta
1 cup (240 mL) good quality store-bought pesto
1 Tbsp. + 1 tsp. (20 mL) extra virgin olive oil, if using Tuscan Pesto, or more if needed (see Cook’s Tips)
1 Tbsp. (15 mL) freshly squeezed lemon juice, or more
kosher salt
½ cup (120 mL) freshly grated Parmigiano Reggiano


Boil the beans for about 7 to 10 minutes or until cooked but still crisp. Refresh under cold water to preserve the colour, drain, and cut into thirds.
Cook the pasta in salted water until al dente. Meanwhile, in a warm serving bowl, mix the pesto with the olive oil and lemon juice (see Cook’s Tips for consistency of sauce).
Toss in the drained pasta and green beans. Season with salt to taste.
Serve in warmed bowls with a sprinkling of Parmigiano Reggiano.

Cook’s Tips
Homemade pesto is usually thicker than its store-bought equivalent. Even commercial pesto will differ from maker to maker. For this recipe, the pesto should have the consistency of a puréed tomato sauce.
In Italy, troffie, curled pasta about two inches (5 cm) long, is the proper shape to be tossed with pesto. You should be able to find it in specialty stores but if you can’t, substitute any short, curled pasta.

Adapted from the More from ACE Bakery cookbook

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