fettuccine with green beans and walnut-parsley pesto

Ingredients

• Kosher salt and freshly ground black pepper
• 10 oz. fresh green beans, rinsed, trimmed, and snapped in half
• 1 lb. dried fettuccine
• 1 cup Walnut-Parsley Pesto (recipe below)
• 10 oil-packed sun-dried tomatoes, thinly sliced
• 2 tsp. freshly squeezed lemon juice; more to taste
• 6 Tbs. freshly grated Parmigiano-Reggiano

Directions

1. Bring a large pot with 4 quarts water and 1 Tbs. salt to a boil.
2. Add the green beans and cook until just tender, 3 to 4 minutes.
3. Using a slotted spoon, transfer the beans to a large bowl, cover with cold water, and then drain.
4. Return the cooking water to a boil and cook the dried fettuccine to al dente, about 10 minutes (if fresh, cook for 2 to 4 minutes).
5. Drain and transfer to a large serving bowl. Add the beans, pesto, sun-dried tomatoes, lemon juice, 1 tsp. salt, and several grinds of pepper; toss well.
6. Taste and add more salt, pepper, and lemon juice, if you like. Serve immediately with a sprinkling of the cheese.