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Photo: Kana Okada Photo by: Photo: Kana Okada

Pesto Pasta with Green Beans and Potatoes

Real Simple MARCH 2006

  • Yield: Makes 4 servings
  • Prep time: 15 Minutes
  • Other: 25 Minutes

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)

Preparation

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.

Nutritional Information

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
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Pesto Pasta with Green Beans and Potatoes Recipe

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