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Lemony Pesto Spaghetti with Tomatoes and Haricots Verts
Lemony Pesto Spaghetti
with Tomatoes and Haricots Verts

Lemony Pesto Spaghetti with Tomatoes and Haricots Verts


Makes 4 servings
  • 4 packed cups (about 4 ounces) fresh basil
  • 2 medium cloves garlic, peeled*
  • 1/2 cup pine nuts
  • ½ tablespoon freshly grated lemon zest, plus more for serving
  • 2 tablespoons freshly squeezed lemon juice
  • ½ cup freshly grated Pecorino, plus more for serving
  • ½ cup extra-virgin olive oil, divided, plus more as needed
  • Fine sea salt and freshly ground black pepper
  • 8 ounces haricots verts, halved**
  • 12 ounces dried spaghetti
  • 2 cups (about 1 pint) yellow and red cherry tomatoes, halved
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Sample step.
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In a food processor, pulse together the basil, garlic, pine nuts, lemon juice and zest. Add the Pecorino and half of the olive oil; pulse to form a thick paste. With the motor running, add the remaining olive oil in a steady stream. If you want a thinner pesto, feel free to add in another tablespoon of olive oil. Season to taste with salt and pepper.

Bring a large pot of water to boil, adding a generous amount of salt, and prepare a bowl of ice water. Add the haricots verts and cook until bright green and still slightly crisp, about 3 minutes. Quickly remove the beans with tongs and plunge into the ice water to cool. Drain and set aside.

Bring the water back to a boil and add the pasta. Cook per the package directions until al dente. Drain the pasta, reserving 1 cup of the pasta water.

Add the pasta back into the pot, along with the pesto, haricots verts, tomatoes, and ½ cup of pasta water, stirring to combine. Divide the pasta into serving bowls, and garnish with freshly grated Pecorino and freshly grated lemon zest.

*Last night I forgot to put the garlic in the pesto, and it was still really great! So feel free to eliminate if you would rather have a cleaner taste.

**If you can’t find haricots verts, you can use regular green beans. You just may have to blanch them slightly longer.

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