The pasta with light green bean pesto is a light and tasty vegetarian main course.
Are green beans legumes or vegetables?
Green beans belong to the legume family but have nutritional characteristics more similar to vegetables.
They are consumed when the pod is still immature, therefore whole, including skin and seeds.
They are rich in fiber and have a low caloric intake.
The light green bean pesto is a cold dressing with reduced oil content, creamy consistency, and delicate flavor.
I finished with a handful of shaved parmesan.
You can turn the pasta with light green bean pesto into a one-dish meal by using the cheese portion prescribed in your dietary plan.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 7 oz green beans
- 1 pinch baking soda
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 2 tsp extra virgin olive oil (raw)
- 5.6 oz whole wheat spaghetti
- lemon juice
- water
- as needed grana padano (shaved)
Suggested Tools
- Knife
- Cutting Board
- Chopper or Mixer
- Salad Bowl with lid
Preparation
Trim the green beans on both sides.
Grandmothers used to do it easily with their hands; I use a small knife and a cutting board.
Wash them thoroughly under running water.
In a pot, bring salted water to a boil.
Add the whole green beans – or cut them into pieces if they are not very tender – and a pinch of baking soda: this way, they will maintain a bright green color.Cook for about 15-20 minutes until they are tender but still crunchy, taste test.
With a slotted spoon, transfer them into a container.Set aside 2-4 whole boiled green beans if you wish to add them in pieces at the end.
Place in the mixer:
– boiled green beans;
– a pinch of salt;
– a pinch of pepper;
– 10 ml (2 tsp) raw oil;
and blend until you obtain a dense but smooth cream.Your light green bean pesto is ready.
Pour two ladles of light green bean pesto into a bowl.
Cook the pasta, rinse it under running water, and drain it.
Pour the pasta into the bowl with the pesto and mix.
If necessary, add lemon juice and a bit of water and mix well.Add the chopped boiled green beans if you kept them aside.
Plate.
Grind the pepper.
Distribute the shaved parmesan.Your pasta with light green bean pesto is ready.
Enjoy your meal!
You can turn the pasta with light green bean pesto into a one-dish meal by using the cheese portion prescribed in your dietary plan.
Storage, Tips, and Variations
You can store the light green bean pesto in the fridge for a couple of days, covered with a layer of oil.
Use whole wheat pasta to increase fiber content.
You can replace parmesan with eggs, tuna, or mozzarella, or leave out any of these for a vegan version.
You can add a handful of toasted almond flakes or walnuts for crunchiness.
FAQ (Questions and Answers)
From the Accu-check Diet Meter
boiled green beans
200 g raw weight = 190 g cooked weight – CHO 4.8 g.Prediabetes and Cheeses
Cheeses should be consumed no more than twice a week, in small portions, preferring fresh cheeses over aged ones.
