5 servings (serving size: 1 cup pasta mixture and about 1 1/4 teaspoons cheese)
1/4 pound small red potatoes, cut into 1/2-inch cubes
1/4 pound fresh green beans, trimmed and halved
8 ounces uncooked linguine
1/4 cup grated fresh Parmesan cheese, divided
2 cups packed fresh basil leaves
2 tablespoons pine nuts, toasted
2 garlic cloves, peeled and halved
3 tablespoons extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Cook potatoes in a large pot of boiling water 5 minutes or just until tender. Remove potatoes with a slotted spoon; place in a large bowl. Add green beans to boiling water, and cook 3 minutes or until crisp-tender. Remove green beans with a slotted spoon; place in bowl with potatoes. Add pasta to boiling water, and cook 9 minutes or until pasta is done.
While vegetables and pasta cook, combine 2 tablespoons Parmesan cheese and next 3 ingredients in a food processor or blender. With processor on, slowly pour oil through food chute; process until well blended.
Drain pasta, reserving 1/3 cup cooking liquid. Add pasta to bowl with potatoes and green beans. Sprinkle with salt and pepper. Add reserved 1/3 cup cooking liquid to food processor; process until well blended. Add pesto to pasta mixture; toss gently to coat. Spoon pasta into individual bowls, and sprinkle with remaining 2 tablespoons cheese.
Oxmoor House Healthy Eating Collection
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