Pasta with Pesto, Potatoes and Green Beans
The Ligurian way with pesto: pasta, potatoes and green beans cooked in one pot and tossed with a fresh basil sauce.
- Cuisine
- Italian · Liguria
- Time
- 30 min total (20 min hands-on)
- Serves
- 4
- Kids
- Kid-friendly
Ingredients
For 4 servings.
- 2 cups basil leaves
- 1/4 cup pine nuts
- 1 clove garlic
- 1/2 cup grated parmesan
- 1/2 cup olive oil
- 12 oz short pasta
- 2 russet potatoes, peeled and cubed
- 8 oz green beans, trimmed and halved
- 1 tsp salt
Method
- Blend the basil, pine nuts, garlic, parmesan and oil with a pinch of the salt into a coarse pesto.
- Bring a big pot of water with the rest of the salt to a boil. Add the potatoes and cook for 5 minutes.
- Add the pasta, and 5 minutes before it is done add the green beans. Drain, keeping a cup of the cooking water.
- Toss everything with the pesto, loosening it with a splash of the water until creamy. Serve straight away.
Diets and allergens
Fits: Vegetarian
Free from: Egg, Fish, Shellfish (crustaceans and molluscs), Soy, Sesame
Contains: Gluten, Milk, Tree nuts, Wheat
Based on ingredients; check labels. Packaged foods such as broth, bread and spice mixes vary by brand.
Nutrition per serving
- Calories
- 767 kcal
- Protein
- 20.6 g
- Carbohydrates
- 88.8 g
- Fat
- 37.6 g
- Fiber
- 6.1 g
- Sodium
- 683 mg
Nutrition is estimated from USDA FoodData Central and may differ from what you cook. Not medical advice.
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