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Whole Grain Thin Spaghetti With Pesto

Yield Makes 4 to 6 servings
Prep: 20 min., Cook: 15 min.


  • 1 (13.25-ounce) box BARILLA Whole Grain Thin Spaghetti
  • 1/2 garlic clove
  • 2 tablespoons pine nuts
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon grated Romano cheese
  • 1 (1-ounce) package fresh basil, stems removed (about 1 cup firmly packed fresh basil leaves)
  • 1/3 cup extra virgin olive oil
  • Salt and pepper to taste
  • 2 ounces fresh green beans, trimmed and cut into 1/2-inch pieces (about 1/2 cup)
  • 1/2 cup cubed potatoes (1/4-inch cubes)

How to Make It

  1. Process garlic and next 3 ingredients in a blender 15 seconds. Add basil and olive oil. Process 2 minutes or until smooth, stopping to scrape down sides as needed. Season with salt and pepper to taste.

  2. Cook green beans in boiling water to cover in a small saucepan 3 minutes; drain. Cook pasta according to package directions, adding potatoes during last 5 minutes of cooking; drain.

  3. Toss together pasta and potato mixture, green beans, and pesto sauce in a large bowl. Serve immediately.