This is a classic and elegant dish, which I like to make with either Penne or Spaghetti. Make sure you find small green beans or Haricot Verts. A few cherry tomatoes at peak season tossed in at the very end won’t hurt either, and also add a nice splash of color.



15 minutes


10 minutes


Serves 4 to 6


  • 1 package Felicetti Organic Penne Rigate
  • 1 pound small green beans, cooked al dente in lightly salted water and shocked in ice bath
  • 1 clove of garlic
  • 4 handfuls basil leaves
  • 1 handful pine nuts
  • 1 handfuls Parmesan, grated superior quality olive oil salt to taste


  1. Boil penne in lightly salted water, according to instructions on packaging
  2. Make pesto with mortar & pestle
  3. Crush garlic to paste with pinch of salt
  4. Add pine nuts and continue crushing
  5. Add basil and continue crushing to paste, working quickly so as not to let it turn brown
  6. Cover with olive oil
  7. Drain pasta, toss with fresh pesto, green beans, and tomatoes until just warmed through
  8. Season to taste and plate