Wholewheat Tagliatelle With Red Pepper Pesto - cooking recipe

Ingredients

14 oz wholewheat tagliatelle
1/2 lb green beans, trimmed
1 oz pine nuts
5 oz roasted red peppers, drained and chopped
4 tbsp chopped basil leaves, plus extra leaves to garnish
1 None garlic clove, crushed
2 oz Pecorino cheese, grated
5 tbsp olive oil

Preparation

Cook the pasta in boiling, salted water according to the package instructions. Meanwhile, cook the green beans in boiling, salted water for 4-5 minutes until cooked but still crisp. Drain.
Toast the pine nuts in a pan without oil for 2-3 minutes then remove from the pan. Place the roasted peppers, basil, garlic, 1 oz Pecorino cheese, half the pine nuts and oil in a food processor. Season then blend until smooth.
Drain the pasta and reserve 2/3 cup pasta water. Mix the pasta, beans and pesto together and loosen the sauce with pasta water, if desired. Divide the pasta between 4 bowls and sprinkle with basil leaves, pine nuts and pecorino cheese. Serve.