Fresh Rigatoni & Sun-Dried Tomato Pesto

with Green Beans & Summer Squash

20 MIN

2 Servings

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From the Test Kitchen

In Liguria, a region that encompasses the Italian Riviera, fresh pasta, green beans, and potatoes are traditionally tossed in pesto. Tonight’s recipe uses pesto made with sun-dried tomatoes, which add pops of concentrated sweetness to bites of fresh rigatoni and summer squash—a light, seasonal substitute for the typical potatoes.

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Nutrition

PER SERVING
Calories

590 Cals (est.)

View Full Nutrition

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1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem ends of the green beans. Cut the green beans into 1-inch pieces. Quarter the squash lengthwise; cut crosswise into ¼-inch-thick pieces. Peel and roughly chop the garlic. Pick the basil leaves off the stems; discard the stems.

2 Blanch & shock the green beans:

Fill a medium bowl with ice water; add a pinch of salt and set aside. Add the green beans to the pot of boiling water. Cook 1 to 2 minutes, or until bright green and slightly softened. Leaving the pot of water boiling, using a slotted spoon or strainer, immediately transfer the blanched green beans to the bowl of ice water. Let stand until completely cool. Drain thoroughly and pat dry with paper towels.

3 Cook the squash:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the squash and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Turn off the heat. Season with salt and pepper to taste.

4 Cook the pasta:

While the squash cooks, add the pasta to the same pot of boiling water. Cook 5 to 6 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

5 Finish the pasta:

Add the cooked pasta, shocked green beans, and half the reserved pasta cooking water to the pan of cooked squash. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. (If the pasta seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat. Add the pesto and half the basil (tearing the leaves just before adding). Stir to thoroughly coat; season with salt and pepper to taste.