8 oz 4Earth Farms™ Organic Green Beans, trimmed and cut into very thin strips
8 oz uncooked linguine
2 cups fresh flat-leaf parsley leaves
10 large fresh basil leaves
½ cup extra-virgin olive oil
1 small garlic clove, trimmed
½ tsp fine sea salt (and extra for salting water)
2 oz Pecorino Romano cheese, grated (and extra for serving)
Cayenne pepper, to taste
Prep Time: 15 mins
Cook Time: 20 mins
Servings: 6
1 Bring a large pot of salted water to a boil over medium-high heat. Add green beans and cook for about 2 minutes or until just cooked through and tender. Using a spider strainer, transfer beans to a colander and set aside.
2 Return water to a boil and add pasta. Cook, stirring often, for about 10 minutes or until al dente. Reserve 1 cup of cooking liquid, then pour pasta and remaining cooking liquid into the colander over the beans.
3 Combine parsley, basil, olive oil, garlic, salt, and cayenne pepper in a food processor or blender, and pulse 8 to 10 times or until slightly chunky. Transfer to a warmed serving bowl. Stir in Pecorino Romano and set aside.
4 Transfer pasta and beans to a serving bowl with pesto. Toss and combine, ensuring pesto evenly coats the pasta mixture. Add some cooking liquid to loosen the pesto, 1 tablespoon at a time. Serve immediately, passing extra Pecorino Romano at the table, and enjoy!
To learn more about 4Earth Farms™, visit www.4earthfarms.com
