Farfalle With Pesto Sauce String Beans And Potatoes Recipes

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PASTA, GREEN BEANS AND POTATOES WITH PESTO



Pasta, Green Beans and Potatoes With Pesto image

The most elegant pasta dish that Italian cooks have ever invented is astonishingly simple to make. Here, the magical green sauce is tossed with trenette (or any long pasta you can twirl around a fork), tender slices of potato and barely blanched green beans.

Provided by Nancy Harmon Jenkins

Categories     dinner, weeknight, pastas, main course, side dish

Time 30m

Yield 8 servings

Number Of Ingredients 10

2 cups packed tender young basil leaves
1/4 cup pine nuts
1 teaspoon salt
2 plump garlic cloves, peeled and crushed with flat blade of a knife
1/2 cup extra-virgin olive oil, or more to taste
1/2 cup freshly grated Parmigiano Reggiano cheese, or more to taste
Salt to taste
1/2 pound small potatoes, peeled and sliced about 1/4-inch thick
1/4 pound tender young green beans, cut into 1-inch lengths
1 pound trenette, or other long, thin pasta

Steps:

  • Make pesto: In the bowl of food processor, add basil, pine nuts, salt and garlic. Pulse until mixture is coarse and grainy. With the motor running, add oil in slow, steady stream. Add cheese; process just enough to mix well. If sauce is too dry, add a little more oil. Taste; add more cheese or salt, if desired.
  • Bring 6 quarts water to rolling boil. Add at least 2 tablespoons salt and the potato slices. Cook for about 5 minutes, or until potatoes have started to soften but are not cooked through. Add green beans, and continue boiling another 5 minutes.
  • Add pasta, and stir. Start testing pasta at 5 minutes. When it is done, and when potatoes and beans are tender, drain and turn pasta and vegetables immediately into preheated bowl. Add pesto, and mix thoroughly. Serve immediately.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 15 grams, Carbohydrate 49 grams, Fat 19 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 304 milligrams, Sugar 2 grams

FARFALLE WITH PESTO SAUCE, STRING BEANS AND POTATOES



Farfalle With Pesto Sauce, String Beans and Potatoes image

Provided by Moira Hodgson

Categories     dinner, weekday, pastas, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

2 cloves garlic, peeled and crushed
Sea salt
3 tablespoons pine nuts
1 cup fresh basil leaves
1/3 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan cheese
Freshly ground pepper to taste
2 medium-sized potatoes, peeled and cut julienne style
1 pound farfalle (bowties)
1/2 pound string beans, trimmed

Steps:

  • With a mortar and pestle, crush the garlic with a teaspoon of salt. Add the pine nuts and gradually add the basil and the oil, a little at a time. Grind until the ingredients have been reduced to a paste (this may also be done in a blender or food processor). Add the grated cheese and pepper and mix well.
  • Bring six quarts of salted water to a roiling boil. Add the potatoes and the farfalle and cook together for about five minutes. Add the beans. Cook until the farfalle is al dente, and drain.
  • Put the farfalle and vegetables in a large serving bowl. Add the pesto, toss thoroughly, correct seasoning and serve. Pass extra grated Parmesan cheese separately.

Nutrition Facts : @context http, Calories 504, UnsaturatedFat 13 grams, Carbohydrate 73 grams, Fat 17 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 491 milligrams, Sugar 4 grams

FARFALLE AND PESTO SALAD



Farfalle and Pesto Salad image

Here's a simple salad that doesn't take much effort to put together. It would be a good choice for your next potluck.

Provided by Sackville

Categories     < 60 Mins

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

300 g farfalle pasta
300 g small new potatoes
200 g green beans
4 tablespoons pesto sauce
1 clove garlic, grated very finely
3 tablespoons best olive oil
3 tablespoons freshly grated parmesan cheese
salt and pepper

Steps:

  • Cook the pasta.
  • Drain, reserving a couple tablespoons of cooking water.
  • Keep the pasta warm.
  • Coordinate the cooking so the potatoes are ready at the same time.
  • They will probably need to boil in a separate pan of water for 15 minutes.
  • Drain.
  • Cut the beans in half and boil them in salted water for two minutes.
  • Drain.
  • While the beans, potatoes and pasta are cooking, tip the pesto into a bowl large enough to hold the finished salad.
  • Mix the garlic into the pesto, along with the olive oil and the two tablespoons cooking water.
  • Put the pasta, potatoes and beans into the bowl.
  • Toss and serve.

Nutrition Facts : Calories 461.3, Fat 12.5, SaturatedFat 2.3, Cholesterol 3.3, Sodium 69.2, Carbohydrate 73.7, Fiber 6, Sugar 2.7, Protein 13.8

FARFALLE WITH PESTO



Farfalle With Pesto image

Make and share this Farfalle With Pesto recipe from Food.com.

Provided by Irmgard

Categories     European

Time 25m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb farfalle pasta
1/2 cup pine nuts
4 garlic cloves
3 cups fresh basil leaves
1 cup olive oil
1/2 cup parmesan cheese, grated
2 tablespoons lemon juice
salt and pepper
1/2 cup peas, defrosted
1 cup English cucumber, diced
4 green onions, sliced

Steps:

  • Cook the pasta according to the package directions.
  • Drain and rinse with cold water; drain again.
  • In a food processor or blender, process the pine nuts, garlic and basil leaves until finely chopped.
  • With the processor running, pour in the olive oil until combined.
  • Add the cheese, lemon juice, salt and pepper.
  • Toss the pesto with the pasta.
  • Mix in the peas, cucumber and green onions.
  • Serve garnished with basil leaves.

LINGUINE WITH STRING BEANS, BOILED POTATOES AND PESTO



Linguine With String Beans, Boiled Potatoes and Pesto image

Provided by Moira Hodgson

Categories     dinner, pastas, main course

Time 30m

Yield 6 servings

Number Of Ingredients 11

2 cups fresh basil leaves
3 tablespoons lightly toasted pine nuts
2 cloves garlic, green part removed
1 teaspoon salt
Freshly ground pepper to taste
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese plus some to serve at the table
3 tablespoons freshly grated pecorino cheese
1 pound linguine
1/2 pound string beans, trimmed into 1 1/2-inch pieces
3 medium boiled potatoes, cut into slivers about 1 1/2 inches long

Steps:

  • Put the basil, pine nuts, garlic, salt and pepper in a blender and mix at high speed. Scrape down the sides of the blender with a spatula and mix again. Slowly add the olive oil and blend until you have an emulsion. Pour the mixture into a bowl and by hand, fold in the Parmesan and pecorino cheeses.
  • Bring six quarts salted water to boil for the pasta. Steam the beans until they are cooked (about 10 to 15 minutes).
  • Cook the pasta until al dente. Drain and toss with the pesto sauce. Fold in the string beans and the potatoes. Correct seasoning and serve with grated Parmesan cheese passed separately.

Nutrition Facts : @context http, Calories 620, UnsaturatedFat 19 grams, Carbohydrate 80 grams, Fat 26 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 591 milligrams, Sugar 4 grams

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