Pesto Pasta Tossed with Garlic Roasted Green Beans & Parmesan

Created by: The Pretty Little Chef

Ingredients:  

• (1) Packet Knorr Pesto (recipe calls for 1/4 cup olive oil & 3/4 cup of water) OR 1 cup of refrigerated pesto. 
• 16 oz. Pasta (I like to use angel hair with this recipe)
• 4 cups of fresh green beans, stems removed & cut in half
• 2 tablespoons olive oil 
• 2 teaspoons of fresh minced garlic 
• Salt & Pepper to taste (about 1/2-1 teaspoon of each) 
• 2 tablespoons butter
• 1/4 cup grated Parmesan 

 Directions:

1. Cook the noodles as directed on the back of the package. I break the pasta in half so the pieces are smaller. While the pasta is cooking start the rest of the steps. 
2. Cook the pesto as directed on package. Keep that simmering until you are ready to toss it with the pasta or if you are using refrigerated pesto, heat it up as directed on the jar.
3. Heat 2 tablespoons of olive oil in a large skillet. Once oil is heated add green beans. Saute on medium heat for about 7 minutes until soft but still a little crunchy. After a few minutes season with salt and pepper (to taste). The last minute add some fresh garlic and stir well. Once the garlic becomes a light brown, turn the heat to simmer and let it sit and cook for a few more minutes or while everything else is finishing up. Add more salt & pepper if needed.
4. Once pasta is cooked, drain and add to the garlic roasted green beans. Pour the the prepared pesto on the top. Add butter & Parmesan. Toss the pasta until everything is well coated, melted and seasoned. (I added some fresh mozzarella for a better presentation, but not a lot)