Pistachio-Citrus Pesto Green Beans and Gemelli - PCOS-Friendly Recipe

Get the JAKATAK app for iPhone/iPad: https://goo.gl/WeupOL Android version coming soon. Jack's online recipe library for free: http://CookingwithJack.com Buy Jack's Sauces : http://TheBestSauces.com Buy Jack's Teriyaki on Walmart.com: http://www.walmart.com/ip/37620848 Here's the recipe: 1/3- 1/2 cup shelled pistachios 1 cup (packed) basil 1 cup (packed) flat-leaf parsley 1/2 cup (packed) mint 1 small red chile, such as finger or Holland chile, seeded and chopped 2 small or 1 large clove garlic, crushed 1 lemon, juiced (about 4 tbsp.) About 2 tsp. lemon zest About 2 tsp. orange zest salt and pepper About 1/3 - 1/2 EVOO, plus more for drizzling 1/4 cup (a fat handful) grated pecorino cheese 1/2 pound green beans, trimmed and cut in half 1 pound gemelli pasta -- Bring a large pot of water to boil for the green beans and pasta. -- Preheat the oven to 350 degrees . Spread the nuts on a rimmed baking sheet and bake until toasted, about 6 minutes. Let cool; place in a food processor. Add the basil, parsley, mint, chile, garlic, lemon juice, and lemon and orange zest; season with salt and pepper. Pulse into a thick pesto, then gradually stream in EVOO until the pesto becomes a little creamy. Transfer to a large serving bowl; stir in the cheese. --Salt the boiling water. Add the green beans and cook until crisp-tender, 2 to 3 minutes. Using a strainer or large slotted spoon, scoop out the beans and transfer to a large bowl of ice water. When cold, drain and dry well. Add the beans to the pesto. Add the pasta to the boiling water; cook to al dente. Drain the pasta and toss with the pesto and beans; season. Serve at room temperature or cold, adding a drizzle of EVOO if the pasta seems dry. Please share this video on Facebook, Twitter, Google or Reddit.