Ingredients

4 servings

　　

Swap

Pecan pieces for the pistachios

　　1/2 pound haricots verts (or skinny green beans, halved) for the zucchini

　　2 cups arugula leaves for the parsley and mint

　　

Add

1/2 cup shredded carrots (available in the produce section) or 1 carrot cut into matchsticks

　　1/4 teaspoon freshly grated or ground nutmeg

　　4 scallions, cut into thirds then thinly sliced lengthwise

　　

Step 1

Prepare the pasta just as for the master recipe, #249. Toast the nuts and reserve but, before sautéing the beans and carrots, first cook them for 2 to 3 minutes in an inch of boiling salted water. Drain the vegetables, then sauté in the 2 tablespoons of EVOO with the garlic for a couple of minutes. Make the pesto, adding the nutmeg when you season with salt and pepper. Add the scallions to the beans and carrots. Drain the pasta. Toss the pasta with the pesto and vegetables.

　　

Tidbit

Step 2

The next three recipes are really unusual pestos (one of my favorite things!) and I eat so much of them, that all I serve with the pasta is a salad. Since I eat salad after dinner, it’s rare that I even save room for it! If you like, you can beef up the protein (pun intended) by serving any of these pastas with grilled lamb chops, beef tenderloin steaks, chicken breasts, or pork loin chops alongside. Simply marinate any of the meats in just enough balsamic vinegar to coat, a healthy drizzle of EVOO, and salt and pepper, then broil to the desired doneness. With the Pistachio Pesto, scrod or haddock broiled with lemon and EVOO is lovely.

　　Rachael Ray 365: No Repeats