GREEN BEANS WITH ROASTED GRAPE TOMATOES
You'll have a healthy red and green holiday with this full-flavored side dish. Bright, roasted tomatoes top crisp-tender beans with sweetness. Grated cheese adds protein and taste.-Michaela Rosenthal, Woodland Hills, CA
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine oil and lemon zest. Place tomatoes in a greased 15x10x1-in. baking pan; drizzle with oil mixture. Sprinkle with celery salt and pepper; toss to coat. Bake at 350° for 35-40 minutes or until very tender, stirring once., Meanwhile, place beans in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-8 minutes or until crisp-tender. Transfer to a serving plate., Place tomatoes over beans; sprinkle with cheese. Serve warm or at room temperature.
Nutrition Facts : Calories 45 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 72mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
GREEN BEANS WITH PESTO AND ROASTED TOMATOES
Steps:
- Blanch green beans in boiling water for 3 minutes. Drain and rinse in cold water. Heat oil in a large skillet over medium heat. Add the onions sauté until tender, about 3minutes. Add the beans and sauté until tender, 5-6 minutes. Stir in the wine. Simmer 2 minutes longer. Add pesto and roasted tomatoes and reheat if needed. Season with salt and pepper, to taste. Serve.
PASTA, GREEN BEANS AND POTATOES WITH PESTO
The most elegant pasta dish that Italian cooks have ever invented is astonishingly simple to make. Here, the magical green sauce is tossed with trenette (or any long pasta you can twirl around a fork), tender slices of potato and barely blanched green beans.
Provided by Nancy Harmon Jenkins
Categories dinner, weeknight, pastas, main course, side dish
Time 30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Make pesto: In the bowl of food processor, add basil, pine nuts, salt and garlic. Pulse until mixture is coarse and grainy. With the motor running, add oil in slow, steady stream. Add cheese; process just enough to mix well. If sauce is too dry, add a little more oil. Taste; add more cheese or salt, if desired.
- Bring 6 quarts water to rolling boil. Add at least 2 tablespoons salt and the potato slices. Cook for about 5 minutes, or until potatoes have started to soften but are not cooked through. Add green beans, and continue boiling another 5 minutes.
- Add pasta, and stir. Start testing pasta at 5 minutes. When it is done, and when potatoes and beans are tender, drain and turn pasta and vegetables immediately into preheated bowl. Add pesto, and mix thoroughly. Serve immediately.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 15 grams, Carbohydrate 49 grams, Fat 19 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 304 milligrams, Sugar 2 grams
BLISTERED GREEN BEANS WITH TOMATO-ALMOND PESTO
This sauce, inspired by Spanish romesco, uses cherry tomatoes, which are usually the best-tasting type in the market this time of year.
Provided by Chris Morocco
Categories Bon Appétit Green Bean Side Healthy Kid-Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Roast tomatoes on a rimmed baking sheet, turning once, until blistered and lightly charred, 15-20 minutes. Let cool slightly. Finely chop almonds in a food processor. Add garlic, olive oil, vinegar, paprika, cayenne, and half of tomatoes; pulse to a coarse pesto consistency. Season with salt and pepper.
- Heat 1 1/2 tsp. vegetable oil in a large skillet over medium-high. Add half of beans; cook, undisturbed, until beginning to blister, about 2 minutes. Toss and continue to cook, tossing occasionally, until tender, 7-9 minutes; season with salt and pepper. Spread beans out on a platter; let cool. Repeat with remaining vegetable oil and beans.
- Toss beans with pesto; season with salt and pepper if needed. Add remaining tomatoes and transfer to a platter.
- Do ahead
- Dish can be made 3 hours ahead. Store tightly wrapped at room temperature. Toss and adjust seasoning just before serving.
More about "green beans with pesto and roasted tomatoes recipes"
BLISTERED GREEN BEANS WITH TOMATO-ALMOND PESTO RECIPE …
From bonappetit.com
4.9/5 (24)Author Chris MoroccoServings 8Estimated Reading Time 3 mins
- Preheat oven to 450°. Roast tomatoes on a rimmed baking sheet, turning once, until blistered and lightly charred, 15–20 minutes. Let cool slightly. Finely chop almonds in a food processor. Add garlic, olive oil, vinegar, paprika, cayenne, and half of tomatoes; pulse to a coarse pesto consistency. Season with salt and pepper.
- Heat 1½ tsp. vegetable oil in a large skillet over medium-high. Add half of beans; cook, undisturbed, until beginning to blister, about 2 minutes. Toss and continue to cook, tossing occasionally, until tender, 7–9 minutes; season with salt and pepper. Spread beans out on a platter; let cool. Repeat with remaining vegetable oil and beans.
- Toss beans with pesto; season with salt and pepper if needed. Add remaining tomatoes and transfer to a platter.
- Do Ahead: Dish can be made 3 hours ahead. Store tightly wrapped at room temperature. Toss and adjust seasoning just before serving.
PESTO GREEN BEANS AND TOMATOES - BETTER HOMES
From bhg.com
3.8/5 (5)Total Time 30 minsServings 6Calories 128 per serving
- Cook beans, covered, in a small amount of boiling salted water for 10 to 15 minutes or until crisp-tender. Drain and rinse under cool water. Drain and pat dry with paper towels.
- In a large bowl toss green beans and tomatoes with Pesto Vinaigrette. Add additional vinaigrette, if desired. Season to taste with salt and pepper. Serve immediately or chill in the refrigerator up to 8 hours. Makes 6 to 8 servings.
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