Pesto Pasta With Green Beans and Potatoes
Serves 4|
Hands-On Time:
15m
|
Total Time:
40m
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
- Cook the pasta according to the package directions. Drain.
- Meanwhile, place the potatoes and salt in a large saucepan. Add enough cold water to cover. Bring to a boil.
- Reduce heat and simmer until the potatoes are almost but not quite tender, about 15 minutes.
- Add the beans and cook until tender, about 5 minutes. Drain the potatoes and green beans in a colander. Let cool slightly.
- Cut the potatoes into ½-inch pieces and cut the green beans into 1-inch pieces.
- Place the pasta in a large bowl and add the potatoes, green beans, pesto, Parmesan, and pine nuts (if using). Toss to combine.
Nutritional Information
- Per Serving
- Calories 820Calories From Fat 37%
- Fat 34g
- Sat Fat 7g
- Cholesterol 15mg
- Sodium 1,150mg
- Carbohydrate 104g
- Fiber 6g
- Sugar 7g
- Protein 25g
What does this mean? See Nutrition 101.
Quick Tip
To toast pine nuts, spread them on a rimmed baking sheet and place them in a 400° F oven, tossing occasionally, until golden,
5 to 6 minutes.
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