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
PASTA, GREEN BEANS AND POTATOES WITH PESTO
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
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
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
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
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
PESTO PASTA WITH POTATOES AND GREEN BEANS RECIPE
Steps:
- In a large pot of salted boiling water, boil pasta, potato, and green beans until pasta is al dente and potato and green beans are very tender. Drain, reserving 1 cup cooking water, and transfer pasta, potato, and green beans to a large mixing or serving bowl.
- Add pesto sauce to pasta along with 1/4 cup pasta cooking water. Toss well to emulsify pesto and pasta water into a creamy sauce. Add more pasta water, 1 tablespoon at a time, as needed, if pasta is too dry. Drizzle in fresh olive oil, if desired. Serve with Parmigiano Reggiano on the side.
Nutrition Facts : Calories 422 kcal, Carbohydrate 33 g, Cholesterol 14 mg, Fiber 3 g, Protein 11 g, SaturatedFat 5 g, Sodium 509 mg, Sugar 2 g, Fat 28 g, ServingSize Serves 4, UnsaturatedFat 0 g
ONE-POT GREEN BEAN, POTATO & PESTO PASTA
For a speedy and nutritious midweek meal, combine pesto and greens with pasta and new potatoes - a light supper for long summer evenings
Provided by Esther Clark
Categories Dinner, Lunch
Time 30m
Number Of Ingredients 7
Steps:
- Tip the potatoes, pasta and stock into a flameproof casserole. Bring to the boil over a medium heat, then reduce the heat to a simmer and cook for 15 mins uncovered and stirring occasionally. Stir in the pesto, green beans, lemon zest and some seasoning, and cook for 2 mins more.
- Cover the pot with a lid, remove from the heat and leave to stand for 5 mins. Serve the pasta in bowls, topped with grated cheese.
Nutrition Facts : Calories 488 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 0.37 milligram of sodium
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.
POTATOES WITH BEANS 'N' PASTA
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
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
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PASTA WITH PESTO, GREEN BEANS, AND POTATOES - FOODTASIA
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- Boil the potatoes with their skins on until they can be pierced easily with a knife. Peel off the skins with a knife and thinly slice.
- Wash and trim the green beans and cook in boiling salted water until just tender. Drain and set aside.
- Boil the pasta in salted water until al dente, firm to the bite. Drain, reserving some of the cooking water.
- Toss pasta with the pesto sauce until thoroughly combined adding a few spoons of reserved cooking water so it is the desired consistency.
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