PASTA WITH PESTO, POTATOES, AND GREEN BEANS
Green beans and potatoes bulk up this pesto pasta dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 40m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 421 g, Fat 16 g, Protein 12 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
PASTA, GREEN BEANS AND POTATOES WITH PESTO
The most elegant pasta dish that Italian cooks have ever invented is astonishingly simple to make. Here, the magical green sauce is tossed with trenette (or any long pasta you can twirl around a fork), tender slices of potato and barely blanched green beans.
Provided by Nancy Harmon Jenkins
Categories dinner, weeknight, pastas, main course, side dish
Time 30m
Yield 8 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 15 grams, Carbohydrate 49 grams, Fat 19 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 304 milligrams, Sugar 2 grams
PESTO PASTA & POTATOES
Although this healthy pasta dish is pretty simple to begin with, it's made even easier because you can throw the green beans and pasta into one big pot to cook. -Laura Flowers, Moscow, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 261 calories, Fat 10g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 233mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 5g fiber), Protein 11g protein. Diabetic Exchanges
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
HERBY PESTO, BEAN & POTATO PASTA
You'll make this again and again, it's good for you, low fat and simple to make
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 405 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.21 milligram of sodium
LINGUINE WITH POTATOES, GREEN BEANS AND PESTO
I found this recipe in a checkout aisle recipe book. I bought the book and cooked this recipe. It was a wonderful new twist on pasta for me.
Provided by southern chef in lo
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
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.
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
A Ligurian recipe to pesto pasta with potatoes. The potatoes make this dish even creamier, adding unexpected texture to this big Italian classic.
Provided by Eva | Electric Blue Food
Categories Main Course
Time 20m
Number Of Ingredients 6
Steps:
- Peel and cut the potatoes into a small dice (about 1 cm). Bring a pot of water to a boil then salt and add the potatoes. Cook the potatoes about 8 minutes or until soft when pierced and almost cooked through.
- Add the pasta and cook together with the potatoes following the package instructions (spaghetti n.3 take 5 minutes).
- Stir 2-3 tablespoons of the pasta cooking water into the pesto - this makes it creamy and raises its temperature so you will not be adding it cold.
- Drain the cooked pasta together with the potatoes and place back into the same pot. Pour in the pesto and stir to distribute being careful not to mash the potatoes. Add a generous pouring of olive oil to ease the process. Serve and top with grated parmesan.
Nutrition Facts : Calories 547 kcal, Carbohydrate 82 g, Protein 17 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 440 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
TRENETTE WITH PESTO, POTATOES AND GREEN BEANS
Categories Food Processor Pasta Potato Vegetarian Lunch Basil Green Bean Healthy Bon Appétit Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Finely grind basil, oil, 6 tablespoons each Romano and Parmesan cheeses, toasted pine nuts and minced garlic in processor. Season pesto to taste with salt and pepper. (Pesto can be prepared 2 days ahead. Press plastic wrap onto surface of pesto and refrigerate.)
- Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer potatoes to large bowl. Add green beans to same pot and cook until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl with potatoes. Cook pasta in same pot until tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Transfer pasta to bowl with potatoes and green beans.
- Whisk reserved 1/2 cup cooking liquid into pesto. Add pesto to pasta mixture and toss thoroughly to coat. Transfer pasta to large platter. Serve, passing additional Pecorino Romano separately.
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
More about "pasta green beans and potatoes with pesto food"
BAVETTE WITH PESTO POTATOES AND GREEN BEANS RECIPE ...
From uncutrecipes.com
Servings 4Calories 210 per servingTotal Time 30 mins
- - Peel and cuts the Potatoes in small chunks.04 - Put the Potatoes into a bowl filled with cold water and turn the fire on. 05 - When the water starts boiling add the Pasta, in this way Pasta and Potatoes will be ready together. 06 - In a bowl, mix together Pesto, Olive Oil and Green Beans.07 - You can add some boiled water to make it creamy.09 - Add Bavette and Potatoes and serve hot.
PESTO PASTA WITH GREEN BEANS AND POTATOES RECIPE - REAL …
From realsimple.com
3/5 (46)Total Time 40 minsServings 4Calories 820 per serving
- Meanwhile, place the potatoes and salt in a large saucepan. Add enough cold water to cover. Bring to a boil.
- Add the beans and cook until tender, about 5 minutes. Drain the potatoes and green beans in a colander. Let cool slightly.
PASTA WITH PESTO, GREEN BEANS, AND POTATOES - FOODTASIA
From foodtasia.com
- Boil the potatoes with their skins on until they can be pierced easily with a knife. Peel off the skins with a knife and thinly slice.
- Wash and trim the green beans and cook in boiling salted water until just tender. Drain and set aside.
- Boil the pasta in salted water until al dente, firm to the bite. Drain, reserving some of the cooking water.
- Toss pasta with the pesto sauce until thoroughly combined adding a few spoons of reserved cooking water so it is the desired consistency.
PASTA WITH PESTO, GREEN BEANS AND POTATOES - TLN
From tln.ca
Estimated Reading Time 2 mins
PASTA WITH GREEN BEANS, POTATOES AND PESTO - FOOD CHANNEL
From foodchannel.com
Estimated Reading Time 4 mins
PASTA WITH GREEN BEANS, POTATOES AND PESTO | CANADIAN …
From canadianliving.com
TRADITIONAL LIGURIAN PASTA WITH PESTO, POTATOES AND GREEN ...
From alessifoods.com
PASTA WITH PESTO, GREEN BEANS AND POTATOES - COOKING MY DREAMS
From cookingmydreams.com
5/5 (3)Total Time 30 minsCategory Main CourseCalories 665 per serving
- In a small pan, add the pine nuts and turn up the heat. Toss them once in while until they are toasted on both sides.
- Peel and cut the potatoes into small cubes. Clean the green beans and also chop them into 1 inch pieces.
- Bring a large pot of salted water to boil, then toss the potatoes and green beans and cook for about 20 minutes.
- Halfway through the cooking, add the pasta to the pot and cook until al dente (follow package instructions). Drain the pasta and the veggies at the same time. Keep aside a little bit of cooking water.
VEGETARIAN PESTO PASTA WITH POTATOES - A COUPLE COOKS
From acouplecooks.com
Reviews 5Category Main CourseCuisine ItalianEstimated Reading Time 5 mins
- Wash the green beans, remove the ends, and chop them into 2-inch pieces. Wash the potatoes and cut them into 1-inch chunks.
- Place the potatoes in a pot and cover them with water. Bring the potatoes to a boil and cook them until tender, about 10 minutes. Drain and place in a large bowl.
- Meanwhile, place water in another pot and bring to a boil. When it is boiling, add the green beans and cook until tender, around 6 minutes. Remove the beans with a slotted spoon and place in the bowl with the potatoes.
- Reserve the hot water from the green beans to use for the pasta, adding more to be able to cover the pasta when it is added. Bring the water to a boil and add a pinch of salt. Add the cavatappi and boil until tender according to the package instructions, around 8 minutes. Drain and place in the bowl with the potatoes, reserving a bit of cooking water in the pot.
PESTO PASTA LIGURIA WITH POTATOES AND GREEN BEANS – PAGE 2 ...
From the-pasta-project.com
5/5 (11)Category Main CourseCuisine Italian, Liguria, Northern ItalyTotal Time 45 mins
- If it’s possible, choose medium sized young basil leaves (brighter green). Rinse the leaves under water and dry them with paper towels. Dry fry the pine nuts for 2-3 minutes if you prefer to have them toasted.
- Peel the garlic cloves and put them into a mortar with pine nuts. Grind until you have a paste Then add some basil leaves, and a little coarse salt, and 3 tbsp of olive oil.Keep working with the pestle, while continuing to add more basil leaves and olive oil until the pesto is smooth and consistent. Finally, transfer to a bowl and add the cheeses and stir well.
- You can either put all the ingredients in the blender and pulse a few seconds at a time until you have the right consistency. Don’t keep pulsing for too long at once as the blender will heat up and this can spoil the basil. Alternatively, crush the pine nuts in a pestle and mortar or with a hammer. Blend the olive, oil, basil, salt and garlic until you have the right consistency. Add the cheese and crushed pine nuts after. Mix well with a fork or wooden spoon.
- Wash the vegetables, then top and tail the green beans and cut them into 2 or 3 pieces. Peel the potatoes and cut into cubes. Fill a large pot with water and bring to boil, then add the sea salt.
GREEN BEANS AND POTATOES TOSSED WITH PESTO - MYRECIPES
From myrecipes.com
3.5/5 (3)Calories 148 per servingServings 6
- Bring water to a boil in a large saucepan. Add green beans, and cook 4 minutes or until tender. Remove beans from pan with a slotted spoon, and place in a large bowl. Add potatoes to pan, and cook 6 minutes or until tender. Drain. Add pesto and potatoes to beans, and toss to coat.
PESTO PASTA LIGURIA WITH POTATOES AND GREEN BEANS – THE ...
From the-pasta-project.com
5/5 (11)Category Main CourseCuisine Italian, Liguria, Northern ItalyTotal Time 45 mins
- If it’s possible, choose medium sized young basil leaves (brighter green). Rinse the leaves under water and dry them with paper towels. Dry fry the pine nuts for 2-3 minutes if you prefer to have them toasted.
- Peel the garlic cloves and put them into a mortar with pine nuts. Grind until you have a paste Then add some basil leaves, and a little coarse salt, and 3 tbsp of olive oil.Keep working with the pestle, while continuing to add more basil leaves and olive oil until the pesto is smooth and consistent. Finally, transfer to a bowl and add the cheeses and stir well.
- You can either put all the ingredients in the blender and pulse a few seconds at a time until you have the right consistency. Don’t keep pulsing for too long at once as the blender will heat up and this can spoil the basil. Alternatively, crush the pine nuts in a pestle and mortar or with a hammer. Blend the olive, oil, basil, salt and garlic until you have the right consistency. Add the cheese and crushed pine nuts after. Mix well with a fork or wooden spoon.
- Wash the vegetables, then top and tail the green beans and cut them into 2 or 3 pieces. Peel the potatoes and cut into cubes. Fill a large pot with water and bring to boil, then add the sea salt.
PESTO PASTA SALAD WITH POTATOES AND GREEN BEANS | HOW TO ...
From howtofeedaloon.com
Category Side DishCalories 366 per servingTotal Time 33 mins
- Bring a large pot of salted water to a rolling boil. Add the potatoes and green beans and cook until tender, about 8-9 minutes.
- Using a large slotted spoon, or directly from pasta pan (with holes), transfer the potatoes and beans to a large serving bowl. Cover the bowl lightly with foil to keep the veggies warm.
- Bring the water back to a rolling boil and add the pasta, stir well, and cook, stirring occasionally, until al dente, following package instructions.
PESTO PASTA WITH GREEN BEANS AND POTATOES - JUST A LITTLE ...
From justalittlebitofbacon.com
5/5 (5)Total Time 55 minsCategory Main CourseCalories 575 per serving
- In the bowl of a food processor, puree the basil, pine nuts, garlic, and balsamic until finely chopped. With the processor running, add the oil in a stream until it is all incorporated. Scrape the pesto out of the processor and into a bowl. Add the parmesan cheese and mix it in. Taste and add salt and pepper as needed.
- Add the pesto and 1/4 cup of the reserved pasta water to the bowl with the past and vegetables. Toss well so that the pasta water and pesto emulsify into a creamy sauce. If needed add more pasta water a little at a time so that the sauce is creamy but not watery.
BASIL PESTO FUSILLI PASTA WITH GREEN BEANS & POTATOES ...
From dailyharvestexpress.com
- Quarter the potatoes, keeping all the pieces about the same size. Cut the stems off the green beans and cut into bite-sized pieces. Add the pasta and potatoes to the boiling, salted water.
- Crush the garlic clove with a mortar & pestle. Add the basil leaves and crush until they form a paste. Then add sunflower seeds and continue to crush.
GEMELLI WITH CLASSIC PESTO, POTATOES, AND GREEN BEANS
From more.ctv.ca
Servings 6Total Time 30 mins
PESTO PASTA WITH GREEN BEANS AND POTATOES - MY STUDIO KITCHEN
From mystudiokitchen.com
Cuisine ItalianTotal Time 42 minsCategory Main Course
TRENETTE WITH PESTO, POTATO AND GREEN BEANS RECIPE : SBS FOOD
From sbs.com.au
3.6/5 (71)Servings 4Cuisine Italian
TROFIE AL PESTO GENOVESE WITH POTATOES AND GREEN BEANS ...
From insidetherustickitchen.com
Category Main CourseCalories 605 per servingTotal Time 20 mins
PASTA WITH PESTO, GREEN BEANS AND POTATOES - ARCISFOODBLOG
From arcisfoodblog.com
Estimated Reading Time 2 mins
PESTO GENOVESE WITH GREEN BEANS AND POTATOES (PESTO ...
From philosokitchen.com
Estimated Reading Time 2 mins
TROFIE PASTA LIGURIA (PASTA WITH PESTO, POTATOES AND GREEN ...
From deliaonline.com
Cuisine GeneralServings 2
PASTA WITH PESTO, POTATOES, AND GREEN BEANS | AMERICA'S ...
From americastestkitchen.com
Servings 6Category Main Courses, Vegetarian
PASTA WITH PESTO, POTATOES, AND GREEN BEANS - VEG KITCHEN
From vegkitchen.com
Reviews 2Estimated Reading Time 1 min
PASTA WITH HOMEMADE PESTO, POTATOES, AND GREEN BEANS
From nomeatathlete.com
Reviews 24Estimated Reading Time 4 mins
SIX O’CLOCK SOLUTION: PASTA WITH GREEN BEANS, POTATOES AND ...
From montrealgazette.com
Author Julian ArmstrongEstimated Reading Time 3 mins
PASTA, GREEN BEANS AND POTATOES WITH PESTO RECIPE - NYT ...
From finance.icourban.com
PASTA WITH PESTO, STRING BEANS AND POTATOES | SARA MOULTON
From saramoulton.com
PASTA GREEN BEANS AND POTATOES WITH PESTO RECIPES
From tfrecipes.com
PESTO PASTA WITH GREEN BEANS AND POTATOES RECIPE - FOOD NEWS
From foodnewsnews.com
PESTO PASTA WITH GREEN BEANS AND POTATOES – ROBIN ROBERTSON
From robinrobertson.com
PESTO PASTA WITH GREEN BEANS AND POTATOES - SALT THE PLATE
From salttheplate.com
PESTO ALLA GENOVESE WITH POTATOES AND GREEN BEANS ...
From wine-club.majestic.co.uk
PASTA, GREEN BEANS AND POTATOES WITH PESTO - TWO OF A KIND
From twoofakindcooks.com
PASTA, GREEN BEANS AND POTATOES WITH PESTO RECIPE - FOOD NEWS
From foodnewsnews.com
PESTO PASTA WITH GREEN BEANS RECIPES
From tfrecipes.com
WHAT TO SERVE WITH PESTO PASTA? (TRY THESE 7 DELICIOUS SIDES)
From foodhow.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love