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.

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It is "Produce Related Holiday Side Dish" week at Food Network's Fall fest. Check out the other delicious sounding recipes from my blogger friends.  Have a favorite holiday side dish recipe of your own? Please share in the comments section of this post. 
Feed Me Phoebe: Stir-Fried Collard Greens with Ginger and Jalapeno
The Heritage Cook: 
Sweet & Lightly Spicy Corn Pudding
The Lemon Bowl: 
Sweet Potato and Corn Hash
Jeanette's Healthy Living: 
Clean Eating Holiday Side Dish Recipes
Cranberry Apple Chutney
Roasted Sweet Potatoes with Honey and Spices
Elephants and the Coconut Trees: 
Cranberry-Pistachio Pilaf
Taste with the Eyes: 
Fresh Green Beans, Mexican-Style
Napa Farmhouse 1885: 
Italian Green Beans with Tomatoes and Pesto
Red or Green? 
Green Chile Pork Stew (v2) and Tamales 
Virtually Homemade: 
Cheese Ravioli with Roasted Brussels Sprouts and Pomegranate
Domesticate Me: 
Farro Risotto with Prosciutto, Parmesan and Brussels Sprouts
The Sensitive Epicure: 
Butter Dipped Radishes with Sea Salt
Best Holiday Dressing
FN Dish: 
No-Brainer Holiday Sides

napa farmhouse 1885

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

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