PESTO PASTA WITH GREEN BEANS AND POTATOES
Penne pasta is tossed with fresh green beans and red potatoes in a creamy pesto-yogurt sauce. Different and yummy!
Provided by Kat
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil, and cook the penne pasta for 8 to 10 minutes, until al dente. Remove from heat, drain, and return to the pot.
- Bring a medium saucepan of water to a boil, and cook the potatoes about 7 minutes. Place the green beans in the saucepan with the potatoes. Continue cooking about 3 minutes. Drain the partially cooked potatoes and green beans, and set aside.
- Heat the olive oil in a large skillet over medium heat, and saute the garlic about 1 minute. Stir in the potatoes and green beans. Season with salt and pepper. Cook and stir until potatoes and beans are tender and lightly browned.
- Toss the potato mixture into the pot with the drained pasta. Mix in the yogurt, pesto, and Parmesan cheese. Reserve a little Parmesan to sprinkle on top when serving.
Nutrition Facts : Calories 574.8 calories, Carbohydrate 88.3 g, Cholesterol 12.9 mg, Fat 16.3 g, Fiber 7.4 g, Protein 19.6 g, SaturatedFat 4.5 g, Sodium 266.1 mg, Sugar 5.3 g
GEMELLI WITH PESTO, POTATOES AND GREEN BEANS
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; add the beans during the last 2 minutes of cooking. Reserve 3/4 cup cooking water, then drain. Set the pot aside.
- Meanwhile, pierce the potatoes all over with a fork. Microwave until tender, about 5 minutes. Let cool slightly, then chop.
- Heat the olive oil in the reserved pot over medium-high heat. Add the potatoes, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the pasta and green beans and stir to coat. Remove from the heat and add the pesto, lemon zest and 1/4 cup reserved cooking water; toss to coat, adding more cooking water as needed to loosen. Season with salt and pepper.
Nutrition Facts : Calories 570, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 539 milligrams, Carbohydrate 71 grams, Fiber 6 grams, Protein 17 grams, Sugar 9 grams
FARFALLE WITH PESTO SAUCE, STRING BEANS AND POTATOES
Provided by Moira Hodgson
Categories dinner, weekday, pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- With a mortar and pestle, crush the garlic with a teaspoon of salt. Add the pine nuts and gradually add the basil and the oil, a little at a time. Grind until the ingredients have been reduced to a paste (this may also be done in a blender or food processor). Add the grated cheese and pepper and mix well.
- Bring six quarts of salted water to a roiling boil. Add the potatoes and the farfalle and cook together for about five minutes. Add the beans. Cook until the farfalle is al dente, and drain.
- Put the farfalle and vegetables in a large serving bowl. Add the pesto, toss thoroughly, correct seasoning and serve. Pass extra grated Parmesan cheese separately.
Nutrition Facts : @context http, Calories 504, UnsaturatedFat 13 grams, Carbohydrate 73 grams, Fat 17 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 491 milligrams, Sugar 4 grams
FARFALLE WITH PESTO
Make and share this Farfalle With Pesto recipe from Food.com.
Provided by Irmgard
Categories European
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook the pasta according to the package directions.
- Drain and rinse with cold water; drain again.
- In a food processor or blender, process the pine nuts, garlic and basil leaves until finely chopped.
- With the processor running, pour in the olive oil until combined.
- Add the cheese, lemon juice, salt and pepper.
- Toss the pesto with the pasta.
- Mix in the peas, cucumber and green onions.
- Serve garnished with basil leaves.
FETTUCINE WITH PESTO, GREEN BEANS AND POTATOES
Categories Bean Pasta Potato Vegetarian Green Bean Spring Family Reunion Potluck Bon Appétit
Yield Makes 6 Servings
Number Of Ingredients 9
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.
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
FARFALLE AND PESTO SALAD
Here's a simple salad that doesn't take much effort to put together. It would be a good choice for your next potluck.
Provided by Sackville
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook the pasta.
- Drain, reserving a couple tablespoons of cooking water.
- Keep the pasta warm.
- Coordinate the cooking so the potatoes are ready at the same time.
- They will probably need to boil in a separate pan of water for 15 minutes.
- Drain.
- Cut the beans in half and boil them in salted water for two minutes.
- Drain.
- While the beans, potatoes and pasta are cooking, tip the pesto into a bowl large enough to hold the finished salad.
- Mix the garlic into the pesto, along with the olive oil and the two tablespoons cooking water.
- Put the pasta, potatoes and beans into the bowl.
- Toss and serve.
Nutrition Facts : Calories 461.3, Fat 12.5, SaturatedFat 2.3, Cholesterol 3.3, Sodium 69.2, Carbohydrate 73.7, Fiber 6, Sugar 2.7, Protein 13.8
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