spring beans with angel hair pasta

the ingredients

750 g fresh green beans, trimmed ends (1 ½ lbs)
375 g dry angel hair pasta (¾ lb)
60 mL Western Family olive oil, divided (4 tbsp)
4 ripe tomatoes, seeded, roughly chopped
125 mL Western Family sliced black olives, undrained (½ cup)
15 mL Western Classics balsamic vinegar (1 tbsp)
60 mL Western Family pesto sauce (¼ cup)
coarse black pepper

the method
1. Bring a large saucepan of salted water to a boil. Add beans and boil for 1 to 2 minutes. Remove with slotted spoon. Keep water boiling and add pasta. Cook according to package directions until al dente. Drain well, reserving about 125-175 mL (½-3/4 cup) of cooking water.

2. Meanwhile, heat 30 mL (2 tbsp) oil in a large skillet and add beans, tomatoes and olives. Stir-fry 1 minute. Add vinegar and a generous amount of coarse black pepper. Remove pan from heat. Mix well.

3. Add pesto sauce to the hot drained pasta in the saucepan along with the remaining 30 mL (2 tbsp) oil and the reserved cooking water. Toss well. Add contents of skillet to the saucepan. Toss everything together and serve immediately.

Makes 4-5 servings.

Nutritional analysis per serving
Calories 419 Protein 11 g Fat 15 g Carbohydrate 61 g Fibre 15 g