Farfalle, Fagiolini e Pesto – Farfalle, Green Beans and Pesto

Some like it hot, as in farfalle with green beans and hot red pepper pesto. Having the pesto on hand, makes this sauce fast and spicy.


  • 1lb green beans, stemmed and cut into thirds
  • 1lb farfalle
  • 1tbsp cooking water
  • 2tbsp hot red pepper sauce
  • 1/4 cup extra virgin olive oil
  • salt to taste
  • 1/2 cup grated pecorino cheese, plus additional to sprinkle


  1. Fill a pasta pot with insert with water. Add 1 tablespoon salt and bring to a boil; add the beand and cook until al dente. Drain. In same pot cook the farfalle until al dente. Drain, reserving 1 tablespoon of the cooking water.
  2. Return the farfalle to the pot with the beans, reserved water, olive oil and pesto. Stir well over low heat until the ingredients are well mixed. Add the cheese stir well. Transfer to serving bowl. Serve hot. Garnish with whole hot red peppers and basil leaves.

This recipe was featured on Season 19 - Episode 1906.

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