One Pot Pesto Penne With 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.

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.

ONE POT PESTO PENNE WITH GREEN BEANS AND POTATOES

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.

PESTO POTATO AND GREEN BEAN SALAD

Steps:

• Place the potatoes in a large steamer basket fitted over a pot of boiling water. Cover and steam for 5 minutes. Add the green beans to the potatoes in the steamer and continue to cook, covered, for another 4 minutes. Drain and immediately plunge into an ice bath to cool.
• Transfer the vegetables to a large serving bowl. Add the pesto and stir to coat evenly. Season with salt and pepper and serve.
• Make a big batch of this pesto in the summer when the basil is fresh and plentiful. You can freeze it in ice cube trays, bag up the cubes, and have it year-round to use as a pasta sauce or to enhance the flavor of one. It is also excellent as a sandwich spread.
• Toast the pine nuts in a small, dry skillet over medium heat until fragrant and golden brown, shaking the pan frequently, about 3 minutes.
• In a food processor, process the pine nuts and garlic together until minced. Add the basil, Parmesan, lemon juice, and salt and pepper and process until finely minced. With the machine running, slowly pour the oil in a steady stream through the feed tube and process until well blended.

TROFIE WITH PESTO, GREEN BEANS, AND POTATOES

Steps:

• Cover the potatoes with cold water by 2 inches in a medium saucepan. Bring to a boil; add salt. Reduce heat to medium; simmer the 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 the pasta to the large pot; cook until al dente. Add the green beans to the medium pot; cook until tender, 5 to 6 minutes. Drain the pasta and green beans.
• Heat the pesto in a large skillet over medium heat until warm. Stir in the potatoes, pasta, and green beans; cook until heated through. Season with salt and pepper. Serve with cheese.
• Process the basil, pine nuts, garlic, and salt in a food processor until combined. With the processor running, add the oil in a slow, steady stream; process until smooth. Stir in the cheese. Season the pesto with pepper. The pesto can be refrigerated, covered by a thin layer of olive oil in an airtight container, up to 1 week.

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.