Fettuccine with Green Beans & Walnut-Parsley Pesto

Who says pesto has to include basil and pine nuts? This vibrant blend features walnut and parsley and is the perfect coating for pasta mixed with late-summer green beans and freshly grated Parmigiano Reggiano.

• 10 oz. fresh green beans, rinsed, trimmed, and snapped in half
• 1 lb. dried fettuccine
• 1 cup Walnut-Parsley Pesto
• 10 oil-packed sun-dried tomatoes, thinly sliced
• 2 tsp. fresh lemon juice; more to taste
• Kosher salt and freshly ground black pepper
• 6 Tbs. freshly grated Parmigiano-Reggiano

Bring a large pot with 4 quarts water and 1 Tbs. salt to a boil. Add the green beans and cook until they’re just tender, 3 to 4 minutes. Using a slotted spoon, transfer the beans to a large bowl, cover with cold water, and then drain. Return the cooking water to a boil and cook the fettuccine to al dente, about 10 minutes. Drain and transfer to a large serving bowl. Add the green beans, pesto, sun-dried tomatoes, lemon juice, 1 tsp. salt, and several grinds of pepper; toss well. Taste and add more salt, pepper, and lemon juice, if you like. Serve immediately with a sprinkling of the cheese.