If you’re the type who loves to riff on recipes, you’re likely already excited by the possibilities with this simple, straightforward bowl of pasta. And even if you’re a cook who plays by the rules (and follows recipes verbatim), this one allows for a certain amount of foolproof personalization. Try whole-wheat pasta, or sprinkle the dish with other nuts, such as almonds or walnuts. Chopped broccoli or broccoli raab would work nicely, too, or even chopped carrots, to add a little color and additional nutrients. In other words, use this as a road map for creating simple dinners that even picky eaters will adore.
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)
Calories from fat 37%
Sat fat 7g
How to Make It
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.
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