Pasta with Green Beans and Savory Pesto (Pasta ai Fagioli e Pesto di Santoreggia)

Green Beans (also known as String Beans or French Beans) are in season right now, which means that beans from around here are abundant and we don’t have to make do with imported stuff from Northern Africa.  Green beans and haricots verts are essentially the same thing, but the name “haricots verts” outside of France is usually reserved for the thinnest ones only.

Some months ago Richard of REMCooks.com posted a chicken recipe that used a herb called savory. I thought I had never heard of savory before, but that wasn’t entirely true because I did know it under the Dutch name “bonenkruid” even though I didn’t remember ever tasting it. The name “bonenkruid” suggests that it’s good with beans (it means “bean herb”) so when I saw a fresh savory plant at the produce department, I decided to try making pasta with green beans and savory pesto. The savory pesto has a punchy taste, very savory indeed, and did go great with the beans. The savory smells a bit like fresh oregano, but the taste is stronger. Thanks Richard for the inspiration. Here’s what I did…
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