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Pasta with Spinach Pesto, Corn, and Green Beans

Pasta with Spinach Pesto, Corn, and Green Beans


For the Spinach Pesto:

  • 1 cup fresh spinach packed
  • ½ cup basil leaves packed
  • ¼ cup olive oil
  • 2 tbsp pine nuts toasted
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest chopped
  • 1 clove garlic
  • 1 tsp kosher salt
  • ½ tsp sugar
  • ¼ tsp red pepper flakes

For the Pasta and Vegetables:

  • ¼ lb. pappardelle
  • 2 cups fresh or frozen corn kernals
  • 1 ½ cups green beans trimmed and halved
  • For the Tomato Garnish:
  • 1 cup tomatoes seeded and diced
  • 1 tbsp white wine vinegar
  • 1 tbsp olive oil
  • Salt and pepper to taste

For Serving:

  • 1 cup whole milk ricotta
  • ½ cup Parmesan cheese grated
  • olive oil coarse sea salt and freshly ground black pepper to taste


  1. Process all pesto ingredients in a food processor until paste-like; set aside.

  2. Cook pappardelle, corn, and green beans in a large pot of boiling, salted water until tender but not mushy, about 7 minutes; drain. (If using another pasta shape, adjust time as package directs. When 7 minutes are left in cooking the pasta, add the corn and green beans).

  3. Combine ingredients for Tomato Garnish while pasta and vegetables cook.

  4. To assemble, layer components by first placing ricotta in a large bowl; season with coarse sea salt and freshly ground pepper. Top with pasta and vegetables. Pour pesto over pasta and toss everything together. Sprinkle with Parmesan and tomatoes, then finish with olive oil, sea salt and pepper.


I highly recommend this Microplane zester and this citrus juicer

Source: Cuisine at Home, August 2004