EAT YOUR GREENS!

Giada De Laurentiis shares a healthy lunch recipe from her upcoming cookbook

INGREDIENTS

1/4 cup pine nuts

2 cups fresh basil leaves 1 garlic clove

1½ tsp kosher salt, plus more to taste

1/4 tsp freshly ground black pepper, plus more to taste

Approximately 2/3 cup extra-virgin olive oil

1 cup grated Parmigiano-Reggiano

1 8 oz package wholegrain or gluten-free fusilli 2 tbsp olive oil

1 shallot, chopped

½ lb green beans, trimmed and cut into 1-inch pieces

1 10 oz bag frozen peas

½ cup ricotta cheese

INSTRUCTIONS

1 In a small, dry skillet, toast the pine nuts over medium heat until fragrant and just beginning to brown, 3 to 4 minutes. Transfer to a plate to cool.

2 In a food processor, combine the basil, garlic, ½ tsp of the salt, ¼ tsp pepper and the pine nuts. Pulse until finely chopped. With the machine running, gradually add enough of the extra-virgin olive oil to form a smooth and thick paste; you may not need it all. Transfer the pesto to a medium bowl and stir in ½ cup of the cheese. Season with more salt and pepper to taste. Measure out one cup of the pesto and save the rest for another time.

3 Bring a large pot of water to a boil over high heat. Season the water generously with kosher salt. Add the pasta and cook 1 minute less than directed on the package, about 5 minutes. Reserve a cup of the pasta cooking water, then drain the pasta well. If using gluten-free pasta, rinse it under cool running water and drain again.

While the pasta cooks, heat a large skillet over medium-high heat. Add the olive oil and shallot to the pan with ½ tsp of the salt and cook for 1 minute. Add the green beans and the remaining ½ tsp salt. Cook, stirring often, for 4comr inutes, or until the beans are

through. Stir in the peas for another minute.

5 Add the drained pasta to the pan along with the reserved pasta water.

kcolen the pasta with the remaining ½ cup cheese, add the cup of the pesto, and toss well to coat. Serve with a dollop of ricotta on top.