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Pesto Pasta with Green Beans and Potatoes

Photo: Kana Okada
Prep time 15 mins
Other time 25 mins
Yield Makes 4 servings

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)

Nutrition Information

  • calories 820
  • caloriesfromfat 37 %
  • fat 34 g
  • satfat 7 g
  • cholesterol 15 mg
  • sodium 1,150 mg
  • carbohydrate 104 g
  • fiber 6 g
  • sugars 7 g
  • protein 25 g

How to Make It

  1. Cook the pasta according to the package directions.

    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 a 1/2-inch dice 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.

    Tip: There's no need to peel thin-skinned potatoes like Yukon golds. But be sure to scrub them.