Spaghetti with Fresh Pesto

START TO FINISH: 30 minutes MAKES 6 to 8 servings

12 ounces fresh green beans, trimmed

1 14- to 16-ounce package dried multigrain, whole wheat, or regular spaghetti

1 tablespoon salt

1⁄2 cup chopped onion (1 medium)

2 cloves garlic, minced

1 tablespoon olive oil

1 cup packed fresh spinach

3⁄4 cup packed fresh basil

1⁄2 cup almonds, toasted

1⁄2 cup grated Parmesan cheese

1 teaspoon lemon-pepper seasoning

1⁄2 cup olive oil


Ground black pepper

3 hard-cooked eggs, chopped

Sliced green onions

Lemon juice

Toasted baguette slices (optional)

1 Cut one-third of the green beans into 2-inch pieces; set aside.

2 Cook pasta in boiling water with 1 tablespoon salt according to package directions, adding cut beans to water with pasta during the last 5 minutes of cooking. Using a ladle, remove 11⁄2 cups of the pasta cooking water; set aside. Drain pasta and beans. Return pasta mixture to hot pan; cover and keep warm.

3 For pesto, in a medium skillet cook onion and garlic in the 1 tablespoon hot oil until onion is tender. Add whole beans. Cook, covered, for 5 to 7 minutes or until beans are tender, stirring occasionally.

4 In a food processor add bean mixture, spinach, basil, almonds, cheese, and lemon-pepper seasoning. Cover and process with on/off turns until coarsely chopped. With food processor running, add the 1⁄2 cup olive oil in thin stream until nearly smooth. Season to taste with salt and pepper.

5 Stir pesto and enough of the reserved 11⁄2 cups pasta cooking water to moisten pasta mixture to desired consistency. Sprinkle with chopped eggs and green onions. Drizzle with lemon juice. If desired, serve with baguette slices.

PER SERVING: 555 cal., 30 g total fat (5 g sat. fat), 112 mg chol., 419 mg sodium, 54 g carb., 8 g fiber, 21 g pro.