Prep: 8 minutes; Cook: 30 minutesItaly's Liguria region is widely known for fresh basil pesto. It's no wonder this wonderfully aromatic no-cook sauce is one of the most popular dishes in Genoa. After tasting this hearty meatless main dish, pesto will be a favorite with your family, too.

Gretchen Brown
Recipe by Oxmoor House June 2006

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Recipe Summary

Yield:
5 servings (serving size: 1 cup pasta mixture and about 1 1/4 teaspoons cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook potatoes in a large pot of boiling water 5 minutes or just until tender. Remove potatoes with a slotted spoon; place in a large bowl. Add green beans to boiling water, and cook 3 minutes or until crisp-tender. Remove green beans with a slotted spoon; place in bowl with potatoes. Add pasta to boiling water, and cook 9 minutes or until pasta is done.

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  • While vegetables and pasta cook, combine 2 tablespoons Parmesan cheese and next 3 ingredients in a food processor or blender. With processor on, slowly pour oil through food chute; process until well blended.

  • Drain pasta, reserving 1/3 cup cooking liquid. Add pasta to bowl with potatoes and green beans. Sprinkle with salt and pepper. Add reserved 1/3 cup cooking liquid to food processor; process until well blended. Add pesto to pasta mixture; toss gently to coat. Spoon pasta into individual bowls, and sprinkle with remaining 2 tablespoons cheese.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

311 calories; fat 12.7g; saturated fat 2.2g; protein 9.6g; carbohydrates 40.8g; fiber 3.5g; cholesterol 4mg; iron 2.7mg; sodium 300mg; calcium 96mg.
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