Pesto Pasta with Green Beans and Potatoes
Photo: Kana Okada
Yield: Makes 4 servings
More From Real Simple
Other: 25 Minutes
Amount per serving
- Calories: 820
- Calories from fat: 37%
- Fat: 34g
- Saturated fat: 7g
- Cholesterol: 15mg
- Sodium: 1,150mg
- Carbohydrate: 104g
- Fiber: 6g
- Sugars: 7g
- Protein: 25g
- 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)
- 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.
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