Pesto Penne with Green Beans and Potatoes

Yield: 7 (1 1/2-cup) servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 349
  • Calories from fat: 14%
  • Fat: 5.3g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.8g
  • Protein: 12.3g
  • Carbohydrate: 62.9g
  • Fiber: 0.0g
  • Cholesterol: 5mg
  • Iron: 0.0mg
  • Sodium: 402mg
  • Calcium: 0.0mg


  • 1/2 pound fresh green beans
  • 12 cups water
  • 3 cups cubed small round red potatoes
  • 1 pound penne (short tubular pasta), uncooked
  • 2 cups packed fresh basil leaves
  • 1/4 cup canned low-sodium chicken broth, undiluted
  • 1/4 cup 1% low-fat milk
  • 1/4 cup grated Romano cheese
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 cloves garlic


  1. Wash green beans; trim ends, and remove strings. Cut beans into 1-inch pieces. Set aside.
  2. Bring water to a boil in a Dutch oven. Add potato, and cook, uncovered, 2 minutes. Stir in pasta; bring to a boil, and cook, uncovered, 5 minutes. Add beans, and cook 5 additional minutes or until potato and pasta are tender. Drain and set aside.
  3. Position knife blade in food processor bowl. Add basil and remaining 7 ingredients; process 30 seconds or until smooth, stopping once to scrape down sides.
  4. Place pasta mixture in a large bowl; add basil mixture, and toss well.
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