Sufra Dayma: Pesto Fettuccine and Green Beans By Moushira Abdel-Malek Serves 4 Ingredients: 500 gms Fettuccine pasta 250 gms green string beans (trimmed, halved) 3/4 cup basil pesto Shaved Parmesan cheese Salt + pepper Method: Bring water to the boil in a large saucepan. Add string beans. Cook for 5 minutes. Drain into a metal colander. Bring fresh water to the boil and cook pasta until just tender. Drain. Return pasta and beans together into saucepan. Add pesto sauce and season. Toss over low heat stirring gently, until well combined. Top with Parmesan and serve. For Homemade Basil Pesto: Process 2 large garlic cloves and 1/3 cup toasted pine nuts in a food processor until finely chopped. Add 1 1/2 cups fresh basil leaves and 1/2 cup grated Parmesan cheese. Process until a thick paste is formed. With motor running, slowly pour 3/4 cup extra virgin olive through feed tube until a smooth paste forms. Season with salt and pepper to taste. (Make 1 1/4 cups).
