Multi-Grain Penne with Hazelnut Pesto, Green Beans, and Parmesan

A great vegetarian one pot meal.

Bon Appetit, October 2009

Prep: 30 minutes

Total: 30 minutes

6 Servings

2 cups (packed) fresh Italian parsley

2/3 cup hazelnuts, toasted

2 tbsp fresh lemon juice

1 tbsp finely grated lemon peel

2 garlic cloves, peeled

1/3 cup plus 1 tbsp olive oil

1 14.5 oz box multi-grain penne

1 8-oz bag trimmed French green beans (haricots verts)

2 bunches green onions, sliced

1/3 cup freshly grated Parmesan cheese

Blend first 5 ingredients and 1/3 cup oil in processor until nuts are finely chopped. Season pesto with salt and pepper.

Cook pasta in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally. Add beans; cook until crisp-tender, about 2 minutes.

Heat remaining 1 tbsp oil in nonstick skillet over medium-high heat. Add onions; saute until tender, 3 to 4 minutes.

Drain pasta and beans; reserve 1 cup cooking liquid. Return pasta and beans to pot. Toss with pesto, onions, 3/4 cup cooking liquid, and cheese. Season with salt and pepper.