Garden-fresh green beans and new potatoes smothered in basil pesto makes this an irresistible pasta entree. Makes a great potluck and picnic dish.
- Portion size 4 servings
- 8 oz green beans halved crosswise
- 10 oz penne rigate pasta
- 10 oz mini red-skinned potatoes scrubbed and quartered
- 1/4 cup toasted pine nut
- 1/4 cup shredded Parmesan cheese
- 2 cloves garlic chopped
- 1 cup packed fresh basil leaf
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon salt
- 1 pinch pepper
MethodIn large pot of boiling salted water, cook green beans until tender-crisp, about 4 minutes. With slotted spoon, transfer to bowl.
In same pot of boiling water, cook pasta until al dente, about 10 minutes. Drain and return to pot, reserving 1/2 cup (125 mL) of the cooking liquid.
Meanwhile, in separate saucepan of boiling salted water, cover and cook potatoes until tender, about 10 minutes. Drain well.
Pesto: Meanwhile, in food processor, pulse together pine nuts, Parmesan cheese and garlic until smooth. Add basil, oil, salt and pepper; pulse until smooth. Add to pasta.
Add green beans, potatoes and reserved cooking liquid; stir to coat.
Nutritional facts per serving: about
- Sodium 731 mg
- Protein 15 g
- Calories 534.0
- Total fat 22 g
- Potassium 533 mg
- Cholesterol 4 mg
- Saturated fat 3 g
- Total carbohydrate 70 g
- Iron 31.0
- Folate 82.0
- Calcium 12.0
- Vitamin A 10.0
- Vitamin C 30.0