Pasta with Green Beans and Pesto

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Yields: 6 servings | Calories: 298 | Total Fat: 14 g | Saturated Fat: 2 g | Trans Fat: 0 g | Sodium: 511 mg | Cholesterol: 2 mg | Carbohydrates: 35 g | Fiber: 3 g | Sugars: 2 g | Protein: 8 g | SmartPoints (Freestyle): 9


  • 4 ounces green beans, ends cut off and sliced to 1-1/2 inches long
  • 1/2 teaspoon salt
  • 8 ounces whole grain penne or any short pasta
  • 1 cup pesto
  • 1/8 cups almonds, slivered or flaked
  • 8 big fresh basil leaves, coarsely chopped
  • 4 tablespoons extra virgin olive oil


  1. Over medium to high heat, bring a medium pot of water to a boil. When it boils, add the 1/2 teaspoon of salt then drop the green beans. Cook for 5 minutes then take them away with a slotted spoon and drop them in a bowl with a lot of ice to blanch them. When they cool down, drain them and set the green beans aside.
  2. In the same pot of boiling water, cook the pasta. Follow the cooking time to make them al dente. When they are cooked, drain.
  3. In the serving bowl, mix the hot pasta, green beans, pesto, almonds and basil.
  4. Drizzle with the extra virgin olive oil and serve immediately.

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