Napa Farmhouse 1885™: Italian Green Beans with Tomatoes & Pesto

Wednesday, December 18, 2013

Italian Green Beans with Tomatoes & Pesto

We are doing holiday side dishes this week at Food Network's Fall Fest and I think this dish fits the bill perfectly. Green Beans. Red Tomatoes. Green Pesto. White Onions. The dish looks like Christmas! And, more importantly, it tastes amazing. I love to serve alongside roasted beef tenderloin or a crown roast of pork and garlic smashed potatoes for an elegant and easy holiday meal.

These green beans are delicious year round. In winter I use best quality organic canned tomatoes. I make fresh basil pesto all summer and keep in the freezer. I also blanch fresh green beans to use throughout the year. Try this recipe in summer with fresh ingredients or use the suggestions I provided for winter. If you can't find local fresh pesto in winter in your area you can use your favorite pesto recipe and substitute spinach, kale or Italian parsley for the basil.

The pesto and tomato sauce is so good that I often serve these beans for lunch with a loaf of toasted sourdough bread made into bruschetta. The beans...the bread dipped into the sauce...wonderful...

Merry Christmas and Happy Holidays everyone!

Italian Green Beans with Tomatoes & Pesto
1 lb green beans, trimmed
2 tbsp extra virgin olive oil
1/2 white onion
2 cups chopped tomatoes, fresh or canned
pinch dried red pepper flakes
1/4 cup fresh basil pesto, your favorite purchased brand or homemade
1 tbsp pine nuts, toasted
1 tbsp shredded parmigiano reggiano
sea salt
freshly ground black pepper

Bring a large pot of water to a boil. Add 1 tbsp salt and the beans. Cook until crisp tender, about 6-8 minutes. Drain beans, add back to the pot and cover to keep warm.

Heat a medium skillet over medium-high heat. Add olive oil and onions. Saute for 3 minutes until onions begin to soften. Add the tomatoes, small pinch each salt and pepper and the red pepper flakes. Reduce heat to simmer and cook for 15 minutes, stirring occasionally.

Add the beans to the tomato mixture and stir to combine. Raise heat to medium and cook beans, uncovered, for 3-4 minutes or until hot. Stir in the pesto. Mound beans on serving platter. Top with pine nuts and cheese and serve immediately.

Click Here for Printer Friendly Recipe