ONE POT PESTO PENNE WITH GREEN BEANS AND POTATOES
Everything that needs cooking is cooked in the same pot. What a concept! No extra pots to clean. I found this recipe on Sunset Magazine's website.
Provided by CorriePDX
Categories Lunch/Snacks
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil.
- Meanwhile, peel potatoes; cut into 3/4-inch cubes. Trim and discard ends from beans; remove strings. Cut beans diagonally into 2- to 3-inch lengths.
- When water is boiling, add potatoes and pasta and cook, uncovered, stirring occasionally, for 8 minutes. Add beans and cook, stirring occasionally, until potatoes are tender when pierced and pasta and beans are barely tender to bite, 4 to 6 minutes longer. Drain, reserving 1 cup cooking liquid.
- Return pasta mixture to pan and add pesto and 3/4 cup cooking liquid; mix gently. If desired, add more reserved cooking liquid to moisten. Gently stir in salt, pepper, and parmesan cheese to taste. Pour into a wide serving bowl or distribute evenly among plates.
Nutrition Facts : Calories 529.5, Fat 2.6, SaturatedFat 0.4, Sodium 17, Carbohydrate 118.2, Fiber 18.9, Sugar 2.5, Protein 12.9
PENNE WITH ALMOND PESTO AND GREEN BEANS
Provided by Julia Turshen
Categories Pasta Vegetarian Kid-Friendly Quick & Easy Dinner Parmesan Basil Almond Green Bean Spring Summer Healthy Low Cholesterol Sugar Conscious Pescatarian Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 6
Number Of Ingredients 8
Steps:
- Pulse garlic, basil, 1/2 cup almonds, and 1 tsp. salt in a food processor until combined. With the motor running, slowly add oil and pulse again until smooth. Transfer to a large bowl.
- Cook penne in a large pot of boiling salted water, stirring occasionally, and add green beans 30 seconds before pasta is al dente. Drain pasta and green beans, reserving 1 cup pasta cooking liquid, and add to pesto. Stir vigorously and add pasta cooking liquid as needed to fully coat. Season with salt.
- Transfer pasta mixture to a serving bowl or platter and top with Parmesan and remaining 2 Tbsp. almonds. Serve immediately or at room temperature.
MULTI-GRAIN PENNE WITH HAZELNUT PESTO, GREEN BEANS, AND PARMESAN
Provided by The Bon Appétit Test Kitchen
Time 30m
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Blend first 5 ingredients and 1/3 cup oil in processor until nuts are finely chopped. Season pesto with salt and pepper.
- Cook pasta in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally. Add beans; cook until crisp-tender, about 2 minutes.
- Heat remaining 1 tablespoon oil in nonstick skillet over medium-high heat. Add onions; sauté until tender, 3 to 4 minutes.
- Drain pasta and beans; reserve 1 cup cooking liquid. Return pasta and beans to pot. Toss with pesto, onions, 3/4 cup cooking liquid, and cheese. Season with salt and pepper.
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