PASTA WITH PESTO, POTATOES, AND GREEN BEANS
Green beans and potatoes bulk up this pesto pasta dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 40m
Number Of Ingredients 6
Steps:
- Place potatoes in a large pot of water; bring to a boil.
- Add salt and cavatappi or other short tubular pasta; return to a boil; cook 2 minutes.
- Add green beans. Return to a boil; cook until vegetables are tender and pasta is al dente, about 6 minutes.
- Drain; toss with pesto; season with salt and pepper. Serve warm or at room temperature.
Nutrition Facts : Calories 421 g, Fat 16 g, Protein 12 g
LINGUINE WITH POTATOES, GREEN BEANS AND PESTO
I found this recipe in a checkout aisle recipe book. I bought the book and cooked this recipe. It was a wonderful new twist on pasta for me.
Provided by southern chef in lo
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In food processor or blender, combine basil, parsley, pine nuts, garlic, and salt. Cover and blend until finely chopped. Gradually add the olive oil and process until well combined. Add the cheese and process with the on/off switch until just combined.
- Meanwhile, in a 6 quart Dutch oven, cook the pasta according to the package, except add the potatoes and green beans during the last 5 minutes of cooking. Drain the pasta mixture well. DO NOT RINSE.
- In a very large bowl, combine the cooked pasta mixture, pesto, and butter. Toss gently until the pasta and vegetables are well coated. Serve immediately.
PASTA WITH PESTO, POTATOES, AND GREEN BEANS
Steps:
- Peel and cut the potatoes into 1-inch cubes; place in a large pot of water and bring to a boil.
- Add 1 tablespoon salt and the cavatappi; return to a boil and cook for 2 minutes.
- Add the green beans. Return to a boil; cook until the vegetables are tender and the pasta is al dente according to package instructions.
- Drain; toss with the pesto and season with salt and pepper. Serve warm or at room temperature.
LINGUINE AL PESTO (LINGUINE WITH PESTO SAUCE AND POTATO)
Steps:
- When cooking the pasta, add a potato to the salted water. This trick returns to the pasta the starch it tends to lose in draining, thus preventing the linguine from clumping. Drain the pasta cubes along with the pasta, reserving a little of the cooking water. Transfer the pasta and potato to a large bowl and dress them with the pesto and butter. If the pasta looks too dry, add a little of the reserved cooking water. Serve in individual dishes, topping each with grated Parmesan cheese and pepper.
- If using a food processor, put the garlic, pine nuts, a pinch of salt, the basil, and the oil into the bowl and process it until the ingredients form a smooth paste. Add the Parmesan and the pecorino and pulse just to combine. Taste and adjust the salt.
HERBY PESTO, BEAN & POTATO PASTA
You'll make this again and again, it's good for you, low fat and simple to make
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Bring a pan of salted water to the boil and cook the potatoes for 5 mins. Add the pasta and cook following pack instructions. Add the green beans 3 mins before the end.
- Meanwhile, in a mini chopper or small food processor, blitz the pesto ingredients until roughly chopped.
- When the pasta is cooked, drain and tip back into the pan. Toss through the pesto and crème fraîche and divide into bowls. Serve with shaved Parmesan on top.
Nutrition Facts : Calories 405 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.21 milligram of sodium
LINGUINE WITH STRING BEANS, BOILED POTATOES AND PESTO
Provided by Moira Hodgson
Categories dinner, pastas, main course
Time 30m
Yield 6 servings
Number Of Ingredients 11
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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