Pesto Pasta With Green Beans and Potatoes

Pesto Pasta With Green Beans and Potatoes
Kana Okada

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Serves 4
preparation
15
minutes
cooking
40
minutes

Ingredients

1
1-pound box linguine or spaghetti
8
ounces
Yukon gold potatoes (peeled if desired)
1
tablespoon
kosher salt
10
ounces
green beans, ends trimmed
1
cup
store-bought pesto
1/4
cup
(1 ounce) grated Parmesan
1/4
cup
pine nuts, toasted (optional)

Directions

  1. Cook the pasta according to the package directions. Drain.
  2. Meanwhile, place the potatoes and salt in a large saucepan. Add enough cold water to cover. Bring to a boil.
  3. Reduce heat and simmer until the potatoes are almost but not quite tender, about 15 minutes.
  4. Add the beans and cook until tender, about 5 minutes. Drain the potatoes and green beans in a colander. Let cool slightly.
  5. Cut the potatoes into ½-inch pieces and cut the green beans into 1-inch pieces.
  6. Place the pasta in a large bowl and add the potatoes, green beans, pesto, Parmesan, and pine nuts (if using). Toss to combine.
Frances Boswell and Sara Quessenberry
February 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 37 %
  • Fat 34 g
  • Sat Fat 7 g
  • Cholesterol 15 mg
  • Sodium 1,150 mg
  • Carbohydrate 104 g
  • Fiber 6 g
  • Sugar 7 g
  • Protein 25 g
What does this mean? See Nutrition 101.

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