Pasta With a Native Green Bean Pesto


  • ½ Lb. native green beans, cleaned and cut into 1-inch pieces
  • 8 fresh basil leaves
  • ¼ cup extra virgin olive oil
  • 2 Tbsp. butter
  • 4 garlic cloves, peeled and chopped
  • ½ Lb. pasta, any favorite variety, cooked, drained, hot
  • To taste, salt and black pepper
  • As needed, pasta cooking water and grated Parmesan cheese


  • Fill a medium-size pot with water and bring up to a full boil, on high heat. Season to taste with salt. 
  • Add the green beans and return to a boil without placing the lid on. (This helps preserve color). 
  • When the green beans are just tender crisp, add the basil leaves just to wilt. Drain. 
  • Reserve a few green beans to use as garnish and place the others in a blender with the olive oil, butter, and garlic. 
  • Puree until smooth, adding a small amount of the pasta cooking water as needed. 
  • Season to taste with salt and pepper.
  • Immediately toss the sauce with the heated pasta. 
  • Divide onto serving plates, garnish with reserved cooked green beans, fresh basil leaves and grated Parmesan cheese.


Lincoln Culinary Institute

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