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Pesto Penne with Green Beans and Potatoes

James Carrier
Yield Makes 3 or 4 servings
Notes: This dish was inspired by a menu special from chef-owner Joe Jack at Luna Park in San Francisco. Use homemade or purchased pesto.


  • 12 ounces russet potatoes
  • 12 ounces green beans, rinsed
  • 12 ounces dried penne pasta
  • 3/4 cup pesto (see notes)
  • Salt and pepper
  • Grated parmesan cheese

Nutrition Information

  • calories 633
  • caloriesfromfat 34 %
  • protein 18 g
  • fat 24 g
  • satfat 4 g
  • carbohydrate 86 g
  • fiber 4.7 g
  • sodium 346 mg
  • cholesterol 7.5 mg

How to Make It

  1. In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil.

  2. Meanwhile, peel potatoes; cut into 3/4-inch cubes. Trim and discard ends from beans; remove strings. Cut beans diagonally into 2- to 3-inch lengths.

  3. When water is boiling, add potatoes and pasta and cook, uncovered, stirring occasionally, for 8 minutes. Add beans and cook, stirring occasionally, until potatoes are tender when pierced and pasta and beans are barely tender to bite, 4 to 6 minutes longer. Drain, reserving 1 cup cooking liquid.

  4. Return pasta mixture to pan and add pesto and 3/4 cup cooking liquid; mix gently. If desired, add more reserved cooking liquid to moisten. Gently stir in salt, pepper, and parmesan cheese to taste. Pour into a wide serving bowl or distribute evenly among plates.

Luna Park