Green Bean Sage Pesto Pasta Sauce

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Ingredients

1 1/4 cups fresh bread crumbs (preferably from light whole-wheat bread)
1 1/2 tablespoons olive oil

2 cups slender fresh green beans -- cut in 1/2-inch dice

4 tablespoons sage pesto (4-6) or pistachio pesto
1 tablespoon butter

1/4 cup finely diced yellow or red bell peppers

salt and freshly ground pepper

Pistachio Pesto

Green Bean Sage Pesto
Preparation:
  1. Preheat the oven to 300F.
  2. Cut the crusts from a good homemade type bread and cut into chunks. Process briefly in a food processor or crumble into fine crumbs by hand. Spread out the crumbs on a large flat pan and toast in the oven until lightly browned, about 10 minutes. Toss with the olive oil while still hot.
  3. Steam the green beans until barely tender, 5 to 6 minutes.
  4. Toss with the pesto and butter while hot. Add the toasted bread crumbs, diced peppers, and salt and pepper, to taste.
  5. Toss with hot pasta and garnish with fresh sage leaves.
Variation:

Finely julienned Italian sun-dried tomatoes can be substituted for the sweet peppers.
Any basil pesto or Savory Pesto can be substituted for the Sage Pesto.

Yield: Serves 6.

Source: Pestos!: Cooking With Herb Pastes by Dorothy Rankin 1985, Page 54
on line at India Divine http://www.indiadivine.org/audarya/vegetarian-forum/1305680-pestos-green-bean-sage-pesto-pasta-sauce.html accessed May 6, 2012

 

Sage Pesto

Sage PestoThe rich flavors of Sage Pesto, cream, and shiitake mushrooms make a delicious sauce for pasta or spaetzle and for green beans or green beans and potatoes.

Ingredients

1/2 cup fresh sage leaves
1 1/2 cups fresh parsley leaves
2 large garlic cloves
1/2 cup freshly grated parmesan cheese
1/2 cup pine nuts or walnuts
1/2 cup olive oil
salt and freshly ground pepper

Directions
  1. Combine the sage, parsley, garlic, cheese, and nuts in a food processor or blender. Process to mix. With the machine running, slowly add the olive oil.
  2. Season, to taste with salt and freshly ground pepper and process to the desired consistency. Let stand 5 minutes before serving.

Source: "Sage Pesto" from Pestos!: Cooking With Herb Pastes by Dorothy Rankin 1985, Page 21
on line at India Divine http://www.indiadivine.org/audarya/vegetarian-forum/1305678-pestos-sage.html accessed May 6, 2012