Pasta with Green Beans, Potatoes and Pesto

Pasta with Green Beans, Potatoes and Pesto Author: Canadian Living Credits: Pasta with Green Beans, Potatoes and Pesto

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

Ingredients

  • 8 oz green beans halved crosswise
  • 10 oz penne rigate pasta
  • 10 oz mini red-skinned potatoes scrubbed and quartered
Pesto:
  • 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

Method

In 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

%RDI

  • Iron 31.0
  • Fibre 0.0
  • Folate 82.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 12.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10.0
  • Vitamin C 30.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Quick & Easy

Pasta with Green Beans, Potatoes and Pesto

Login