Beans with Vesuvio Tomatoes and Fresh Pesto

Ingredients

• 250 g Green beans (trimmed)
• 200 g Vesuvio tomatoes (halved; also known as Piennolo or Sorrento tomatoes)
• 4 tbsp Extra virgin olive oil (divided)
• 2 Garlic (cloves, smashed)
• 1 cup Fresh basil (packed leaves)
• 2 tbsp Pine nuts (toasted)
• 30 g Parmesan cheese (freshly grated)
• Salt (to taste)

Steps

1. 1

   Bring a large pot of salted water to a boil. Add the trimmed green beans and blanch for 3-4 minutes until tender-crisp.

2. 2

   While the beans cook, prepare the pesto by pounding the basil, toasted pine nuts, a pinch of salt, and a splash of olive oil in a mortar and pestle until a coarse paste forms.

3. 3

   Stir the grated Parmesan cheese into the pesto paste and add more olive oil until the desired consistency is reached. Set aside.

4. 4

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the smashed garlic cloves and cook until fragrant and lightly golden.

5. 5

   Add the halved Vesuvio tomatoes to the skillet. Sauté for 3-5 minutes until they begin to soften and release their juices.

6. 6

   Drain the green beans and add them directly to the skillet with the tomatoes.

7. 7

   Toss the beans and tomatoes together for 1-2 minutes to combine the flavors.

8. 8

   Remove the skillet from the heat. Add the fresh pesto and toss thoroughly to coat everything in the sauce.

9. 9

   Serve immediately, garnished with extra Parmesan or a drizzle of olive oil if desired.

Notes

The creator uses a significant amount of olive oil, which is characteristic of this style of Mediterranean cooking. If Vesuvio tomatoes are unavailable, use high-quality cherry tomatoes or Roma tomatoes.

Nutrition per serving

• main
• vegetarian
• summer
• seasonal
• pesto
• healthy
• Italian