Fettucine With Pesto Green Beans And Potatoes Food

PASTA, GREEN BEANS AND POTATOES WITH PESTO

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.

FUSILLI WITH PESTO AND GREEN BEANS

Steps:

• Bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Add the pasta and cook 1 minute less than the package instructions, about 5 minutes. Drain well, reserving 1/3 cup of pasta water.
• Meanwhile, heat a large skillet over medium-high heat. Add the oil and shallots with 1/2 teaspoon salt and cook for 1 minute. Add the green beans and another 1/2 teaspoon salt. Cook, stirring often, until the beans are just cooked through, about 4 minutes. Stir in the peas and cook another minute to warm through. Add the cooked pasta to the skillet along with the reserved water. Top the bare pasta with the Parmesan and add the pesto. Toss well to coat. Dollop the ricotta over the top and serve.

GEMELLI WITH PESTO, POTATOES AND GREEN BEANS

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.

PESTO PASTA & POTATOES

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.

FETTUCINE WITH PESTO, GREEN BEANS AND POTATOES

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.

PASTA WITH PESTO, POTATOES, AND GREEN BEANS

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.

ONE-POT GREEN BEAN, POTATO & PESTO PASTA

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.

HERBY PESTO, BEAN & POTATO PASTA

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.

TROFIE WITH PESTO, GREEN BEANS, AND POTATOES

Steps:

• Cut potatoes into 1/2-inch-thick rounds or pieces and cover with cold water by 2 inches in a medium saucepan. Bring to a boil; add salt. Reduce heat to medium; simmer potatoes until tender, about 10 minutes. Drain.
• Bring one large pot and one medium pot of water to a boil; add salt to both. Add pasta to large pot; cook until al dente. Add green beans to medium pot; cook until tender, 5 to 6 minutes. Drain pasta and green beans.
• Heat pesto in a large skillet over medium heat until warm. Stir in potatoes, pasta, and green beans; cook until heated through. Season with salt and pepper. Serve with cheese.

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.

LINGUINE WITH POTATOES, GREEN BEANS AND PESTO

Steps:

• In food processor or blender, combine basil, parsley, pine nuts, garlic, and salt. Cover and blend until finely chopped. Gradually add the olive oil and process until well combined. Add the cheese and process with the on/off switch until just combined.
• Meanwhile, in a 6 quart Dutch oven, cook the pasta according to the package, except add the potatoes and green beans during the last 5 minutes of cooking. Drain the pasta mixture well. DO NOT RINSE.
• In a very large bowl, combine the cooked pasta mixture, pesto, and butter. Toss gently until the pasta and vegetables are well coated. Serve immediately.

SPAGHETTI WITH PESTO, GREEN BEANS, AND POTATOES, GENOESE STYLE

Steps:

• Prepare the pesto sauce on the site, but instead of using 4 tablespoons water, use 5. Set aside at room temperature.
• Wash green beans well, snap off both ends, and tear into pieces no longer than 1 inch. Set aside.
• Cut the potatoes into 1/2 inch dice, neither vegetable can be any larger than it takes for the pasta to cook, unless you are planning on dropping them into the pasta water beforehand and watching for the time for the pasta to be cooked. In either case, the potatoes should not be large, and the green beans don't need to be in big pieces either. In Italy, they sometimes cook the potatoes to the degree where the edges begin to fall apart when the pasta and sauce are tossed together. This method, where everything is added to one pot, and cooked for about 9 minutes, the potatoes get cooked through, and the green beans offer a slight resistance to the tooth, but by no means a crisp-tender, that you might get from a plate of steamed French beans, that is not the flavor profile one should be after in this procedure, in fact I think it would be wise to cook the beans even a little longer, and have then really soft, like almost to the consistency of a tinned vegetable, but for now I have neither the time nor inclination, to venture into such a prospect, so I will forgo, all of the falsehood of the never ending disscussion of how to properly cook vegetables, for which proper dish, and drop everything in at the same time, next time.
• Have the pasta water well salted, because it is extra important for the veg to get a flavor transfer. It is hard for me to judge exactly how much salt to use, but for me, in my big spaghetti pot, I probably used three tablespoons of kosher salt?.
• Drop in the beans, potatoes, and spaghetti. Toss the spaghetti around for two or three minutes, until well broken up. Cook till al dent, always drain sturdy pasta a minute before you think it is done, it does a lot of residual cooking in the draining and tossing, and for that matter, sitting, if there is any, which there always is.
• Retrieve a small amount of cooking water and drain the pasta and beans and potatoes, there will be no need to use more than a couple of tablespoons.
• Put the pasta into a large, warmed serving bowl and toss with the pesto. Adding a little water if nessecary. Grate on cheese, or transfer to plates, and serve with cheese alongside. Accompany each with a fresh basil sprig if desired.