Pasta Potato And Green Bean Tian With Basil Cream And Parmesan Recipes

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PASTA WITH PESTO, POTATOES, AND GREEN BEANS



Pasta with Pesto, Potatoes, and Green Beans image

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

2 waxy potatoes, peeled and cut into 1-inch cubes
1 tablespoon salt, plus more for seasoning
8 ounces cavatappi
8 ounces green beans, trimmed and halved
1/2 cup Pesto
Pepper

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

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

PESTO PASTA & POTATOES



Pesto Pasta & Potatoes image

Although this healthy pasta dish is pretty simple to begin with, it's made even easier because you can throw the green beans and pasta into one big pot to cook. -Laura Flowers, Moscow, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 5

1-1/2 pounds small red potatoes, halved
12 ounces uncooked whole grain spiral pasta
3 cups cut fresh or frozen green beans
1 jar (6-1/2 ounces) prepared pesto
1 cup grated Parmigiano-Reggiano cheese

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain; transfer to a large bowl., Meanwhile, cook pasta according to package directions, adding green beans during the last 5 minutes of cooking. Drain, reserving 3/4 cup pasta water; add to potatoes. Toss with pesto, cheese and enough pasta water to moisten.

Nutrition Facts : Calories 261 calories, Fat 10g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 233mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 5g fiber), Protein 11g protein. Diabetic Exchanges

PASTA, POTATO AND GREEN-BEAN TIAN WITH BASIL CREAM AND PARMESAN



Pasta, Potato and Green-Bean Tian With Basil Cream and Parmesan image

Provided by Molly O'Neill

Categories     dinner, casseroles, pastas, main course

Time 1h35m

Yield Six servings

Number Of Ingredients 10

1 1/2 pounds lasagne noodles
2 cups packed fresh basil leaves
3/4 cup plus 2 tablespoons olive oil
1 1/2 cups heavy cream
5 teaspoons kosher salt
Freshly ground pepper to taste
1 1/2 pounds green beans, trimmed
2 pounds small red potatoes, thinly sliced
3/4 cup toasted pine nuts
3/4 cup freshly grated Parmesan cheese

Steps:

  • Bring a large pot of water to a boil. Salt the water, add the noodles and cook until al dente. Meanwhile, place the basil and 3/4 cup of olive oil in a food processor and process until combined. Add the cream, 3 teaspoons of salt and pepper and process until smooth. Drain the pasta, rinse and drain well. Place in a large bowl, add the basil cream and toss well. Set aside.
  • Blanch the green beans in boiling water until crisp-tender, about 8 minutes. Drain well. Place in a bowl and toss with 1 tablespoon of olive oil, 1 teaspoon of salt and pepper. Set aside. Blanch the potato slices in boiling water until just tender, about 4 minutes. Drain well. Place in a bowl and toss with 1 tablespoon of olive oil, 1 teaspoon of salt and pepper.
  • Preheat the oven to 350 degrees. Place 1/3 of the noodle mixture in the bottom of a 12-by-3 1/2-inch round clay casserole dish. Top with 1/2 of the green beans and then 1/2 of the potatoes. Sprinkle with 1/3 of the pine nuts and 1/3 of the Parmesan cheese. Repeat the layers. Top with the remaining noodles, then the nuts and Parmesan. (The tian can be prepared a few hours ahead up to this point; bring to room temperature before baking.) Cover tightly with aluminum foil and bake for 1 hour. Serve immediately.

Nutrition Facts : @context http, Calories 1220, UnsaturatedFat 45 grams, Carbohydrate 122 grams, Fat 71 grams, Fiber 10 grams, Protein 29 grams, SaturatedFat 22 grams, Sodium 1185 milligrams, Sugar 11 grams

HERBY PESTO, BEAN & POTATO PASTA



Herby pesto, bean & potato pasta image

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

500g bag new potatoes , halved
400g pasta shapes
225g green beans , trimmed and sliced
2 tbsp crème fraîche
large bunch mixed herbs (use whatever you have, such as basil, chives, dill, mint, parsley, or rocket - about 25g in total)
3-4 tbsp olive oil
1 garlic clove , crushed
zest 1 lemon , plus a squeeze of juice
50g parmesan (or vegetarian alternative), grated, plus extra shaved, to serve

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

POTATOES WITH BEANS 'N' PASTA



Potatoes with Beans 'n' Pasta image

Basil and parsley, plus a generous dash of lemon, help perk up the flavors in this pretty and appealing side dish from Dorothy Smith of El Dorado, Arkansas. Starring both pasta and potatoes, it's a hearty choice to round out almost any menu.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 15

3/4 pound small red potatoes, cut into 1-inch pieces
3/4 pound fresh green beans, cut into 2-inch pieces
1/2 cup chopped sweet red pepper
1/2 cup chopped sweet yellow pepper
3 garlic cloves, minced
2 tablespoons olive oil
1/2 cup reduced-sodium chicken broth
1 tablespoon lemon juice
1/4 cup minced fresh basil or 4 teaspoons dried basil
1/4 cup minced fresh parsley
1 teaspoon finely grated lemon zest
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups cooked tube pasta
1/4 cup grated Parmesan cheese

Steps:

  • Add 1 in. of water to a large saucepan; add the potatoes and beans. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender. , Meanwhile, in a large nonstick skillet, saute peppers and garlic in oil for 3 minutes. Stir in the broth, lemon juice, basil, parsley, lemon zest, salt and pepper. Cook over low heat for 2 minutes. , Drain potatoes and beans. Add potatoes, beans and pasta to pepper mixture; heat through. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 154 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 371mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

TRENETTE WITH PESTO, POTATOES AND GREEN BEANS



Trenette with Pesto, Potatoes and Green Beans image

Categories     Food Processor     Pasta     Potato     Vegetarian     Lunch     Basil     Green Bean     Healthy     Bon Appétit     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 10

1 cup packed fresh basil leaves (about 2 bunches)
1/2 cup olive oil (preferably extra-virgin)
6 tablespoons freshly grated Pecorino Romano cheese (about 1 ounce)
6 tablespoons freshly grated Parmesan cheese (about 1 ounce)
1/4 cup pine nuts, toasted
1 1/2 teaspoons minced garlic
2 medium russet potatoes (about 3/4 pound), peeled, cut into 1/2-inch cubes
6 ounces green beans, trimmed, cut into 3-inch lengths
1 pound trenette
Additional freshly grated Pecorino Romano cheese

Steps:

  • Finely grind basil, oil, 6 tablespoons each Romano and Parmesan cheeses, toasted pine nuts and minced garlic in processor. Season pesto to taste with salt and pepper. (Pesto can be prepared 2 days ahead. Press plastic wrap onto surface of pesto and refrigerate.)
  • Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer potatoes to large bowl. Add green beans to same pot and cook until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl with potatoes. Cook pasta in same pot until tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Transfer pasta to bowl with potatoes and green beans.
  • Whisk reserved 1/2 cup cooking liquid into pesto. Add pesto to pasta mixture and toss thoroughly to coat. Transfer pasta to large platter. Serve, passing additional Pecorino Romano separately.

CREAMY GREEN BEANS AND PASTA



Creamy Green Beans and Pasta image

Make and share this Creamy Green Beans and Pasta recipe from Food.com.

Provided by AZPARZYCH

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces fresh green beans, cut into 1-inch pieces or 8 ounces one 9-ounce packaged frozen cut green beans
6 ounces packaged dried bow-tie pasta, multicolored elbow macaroni or 6 ounces gemelli pasta
1 cup sliced fresh mushrooms (such as shiitake, crimini, brown, or button)
1/4 cup sliced green onion
1 (8 ounce) carton plain low-fat yogurt
2 tablespoons all-purpose flour
2 teaspoons prepared mustard
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1/4 cup finely chopped cooked pancetta (2 ounces) or 1/4 cup ham (2 ounces)
1/4 cup grated parmesan cheese

Steps:

  • If using fresh green beans, cook in a covered saucepan in a small amount of boiling water for 20 to 25 minutes or until crisp-tender. Drain.
  • Meanwhile, in a large saucepan cook pasta according to package directions, adding the mushrooms, frozen green beans (if using), and green onion during the last 4 to 5 minutes of cooking. Drain pasta and vegetables in a colander. Set pasta mixture aside.
  • For sauce, in the same large saucepan stir together yogurt, flour, mustard, nutmeg, and pepper. Cook and stir until thickened and bubbly. Stir in pasta mixture, cooked fresh green beans (if using), and pancetta or ham. Heat through. To serve, sprinkle with Parmesan cheese.

Nutrition Facts : Calories 260.4, Fat 3.7, SaturatedFat 1.8, Cholesterol 8.9, Sodium 171.4, Carbohydrate 44.2, Fiber 3.5, Sugar 7.6, Protein 13.2

FETTUCINE WITH PESTO, GREEN BEANS AND POTATOES



Fettucine with Pesto, Green Beans and Potatoes image

Categories     Bean     Pasta     Potato     Vegetarian     Green Bean     Spring     Family Reunion     Potluck     Bon Appétit

Yield Makes 6 Servings

Number Of Ingredients 9

3 cups (packed) fresh basil leaves (about 6 ounces)
3/4 cup olive oil (preferably extra-virgin)
1/3 cup pine nuts
3 tablespoons walnuts
2 garlic cloves
1 cup freshly grated Parmesan cheese (about 3 ounces)
8 ounces green beans, trimmed, halved
8 ounces white potatoes, peeled, cut into 1/2-inch pieces
12 ounces fettuccine

Steps:

  • Blend basil, 1/4 cup oil, pine nuts, walnuts and garlic cloves in processor until finely chopped. Add grated Parmesan cheese. With machine running, gradually blend in remaining &§ cup oil. Set pesto aside.
  • Cook green beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Using 4- to 5-inch-diameter strainer, transfer beans to large bowl. Return cooking water to boil. Add white potatoes and boil until tender, about 7 minutes. Remove potatoes with same strainer and transfer to bowl with beans. Return cooking water to boil. Add fettuccine to same pot. Boil until pasta is just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup cooking water. Return green beans, white potatoes and cooked pasta to pot. Add pesto and toss to coat. Gradually add enough reserved cooking water to coat pasta with moist sauce. Season to taste with salt and pepper. Serve immediately.

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