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Pappardelle pasta with green beans, cherry tomatoes and parsley pesto. This simple pasta sauce is ready by the time the pasta is cooked and it couldn’t be easier. It’s simple, fresh, flavourful and perfect for weeknights!

Pasta.Is.Life.

I know you agree with me and that’s why you’re here for a yummy pasta recipe, right? Well you will not be disappointed!

This pasta with green beans, burst cherry tomatoes and pesto is SO delicious I’ve eaten it twice in the last week and not because I was recipe testing, nuh-uh because I just had to have it AGAIN.

It just so happens to use the parsley pesto I just posted and omg it’s like a flavour bomb for pasta…add some cherry tomatoes and green beans and woah it’s just sooo good.

I have Nathan to thank for this one, you know how they say the way to a man’s heart……well it should be WOMAN’S. I mean how can you not love a man that brings you pasta like this?

How To Make Pasta With Green Beans, Tomatoes & Pesto

Choose the best quality cherry or grape tomatoes and cut them in half. Saute them with green beans to create a sauce, add a pinch of chilli flakes (red pepper flakes) salt and pepper.

I used fresh pappardelle pasta and it worked great with this pasta sauce but you could use any long pasta shape, fresh or dried for this recipe.

Once the pasta is ready toss it with the tomato sauce and pesto, done!

Tips For Making This Pasta With Green Beans, Tomatoes & Pesto

• Remove the pasta from the water with long tongs instead of draining. This way the excess pasta water emulsifies the sauce without diluting it too much. Alternatively, keep 1-2 tbsp of water, drain the pasta and add it to the sauce if necessary.
• Don’t cook the tomatoes on too high a heat, they start to caramelise and go sticky instead of saucey. Keep them on a medium heat.
• Trim the green beans at each end and cut them in half before cooking.
• Make the pesto in advance (even the day before and keep it in the fridge).

Other Quick Pasta Recipes You Might Like;

• Pasta with puttanesca sauce
• Mushroom spinach pasta
• Pasta Amatriciana – Bucatini, tomato, guanciale
• Smoked salmon pasta carbonara

If you’ve tried this Pasta with Green Beans or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!

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5 from 1 vote

Pasta with Green Beans, Tomatoes and Pesto

Pappardelle pasta with green beans, cherry tomatoes and parsley pesto. This simple pasta sauce is ready by the time the pasta is cooked and it couldn't be easier. It's simple, fresh, flavourful and perfect for weeknights!

Course Main Course

Cuisine Italian

Prep Time 3 minutes

Cook Time 10 minutes

Total Time 13 minutes

Servings 4 servings

Calories 608kcal

Author Emily Kemp

Ingredients

• 15 oz (450g) fresh pappardelle pasta
• 1 batch parsley pesto
• 9.5 oz (200g) cherry tomatoes cut in half
• 3.5 oz (100g) green beans cut in half with ends removed
• 1 tsp chilli flakes red pepper flakes
• 1 tbsp olive oil
• Salt and pepper

Instructions

• Bring a large pot of salted water to the boil.
• Meanwhile make the sauce, add the cherry tomato, green beans, chilli flakes, salt and pepper to a large pan and cook on a medium heat until the tomatoes soften and start to create a sauce.
• Add the fresh pasta to the boiling water and cook according to packet instructions (around 3 mins). Once cooked remove with tongs from the water to the tomatoes and toss to coat.
• Add the pesto and toss again until completely covered in the sauces. Serve.

Notes

• Remove the pasta from the water with long tongs instead of draining. This way the excess pasta water emulsifies the sauce without diluting it too much. Alternatively, keep 1-2 tbsp of water, drain the pasta and add it to the sauce if necessary.
• Don't cook the tomatoes on too high a heat, they start to caramelise and go sticky instead of saucey. Keep them on a medium heat.
• Make the pesto in advance (even the day before and keep it in the fridge).

Nutrition

Calories: 608kcal | Carbohydrates: 82g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 94mg | Sodium: 33mg | Potassium: 337mg | Fiber: 4g | Sugar: 2g | Vitamin A: 390IU | Vitamin C: 3.1mg | Calcium: 49mg | Iron: 2.5mg

Helpful Info for All Recipes

• I always use extra virgin olive oil in all of my recipes unless stated otherwise
• When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
• All vegetables are medium sized unless stated otherwise
• All recipes are tested and developed using a fan (convection) oven
• Find out more about how nutrition is calculated here
• Check out our must have Italian Pantry Staples here
• You can also find all our Essential Kitchen Tools for Italian Cooking here

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