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
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 POTATO TAGLIATELLE
This is simple, and deleicious. Great comfort food. Serve with an arugala salad and grilled Chicken. fast easy meal.
Provided by conniecooks
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Bring a large pot of salted water to the boil.
- Make a bed of kosher salt on a baking sheet.
- Prick poatoes with fork and place on salt.
- Bake one hour until fork tender.
- Cool to handle and scoop out flesh with a spoon. Break into pieces. Discard skin.
- Cook noodles until al dente according to package directions.
- Drain and toss with pesto.
- Mix in potatoes and cheese. Drizzle with remaining olive oil and season with salt and pepper.
Nutrition Facts : Calories 509.6, Fat 23.4, SaturatedFat 4.7, Cholesterol 63.2, Sodium 19006.7, Carbohydrate 61.4, Fiber 3.4, Sugar 1.9, Protein 13.9
PESTO POTATO SALAD
Steps:
- Put the potatoes in a large steamer basket over boiling water and steam for 20 minutes, or until they are cooked though, but the skins remain intact. Set them aside until they are cool enough to handle. Quarter the potatoes and put them in a large bowl. Add the peppers and the pesto and toss gently to combine. Season with salt and pepper, to taste, and chill.
- Toast the pine nuts in a dry pan over a medium heat until fragrant and golden brown, stirring frequently, about 3 minutes. In a food processor, process the pine nuts and the garlic until minced. Add the basil, Parmesan cheese and lemon juice and process until finely minced. With processor on, slowly pour the oil down the food chute. Process until well blended. Season with salt and pepper, to taste.
PESTO POTATOES
Ever since I discovered a fabulous Peruvian restaurant near my home, I've been on a one-woman mission to hunt out some of this great food. Now, I have to admit this is not on the menu at my local eatery, but it is one of my favourite dishes and apparently from Peru.
Provided by Sackville
Categories Potato
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For the pesto, put the basil and parsley in the food processor and process until minced.
- Keep the processor running and add the garlic and nuts.
- Process until finely chopped, then add the chicken broth, parmesan cheese, lemon juice, water, oil, salt and pepper and process until smooth.
- For the potatoes, brush 2 tablespoons oil in a baking dish.
- Arrange 2 cups of sliced potatoes in the bottom of baking dish and season with salt and pepper.
- Spread 3 tablespoons of basil mixture over potatoes and sprinkle 2 teaspoons parmesan cheese over as well.
- Cover with 2 cups of sliced potatoes, 3 tablespoons basil and 2 teaspoons cheese.
- Top with the remaining potatoes and season one last time with salt and pepper.
- Heat the chicken broth until hot.
- Pour over potatoes and use the remaining basil mixture and cheese over the top of the dish.
- Cover the baking dish with foil and bake in a preheated oven at 425F or 220 C for 45 minutes.
- Remove foil and cook for 15 minutes more.
SUNFLOWER-BASIL PESTO TAGLIATELLE FOR TWO
Sunflower seed basil pesto and tagliatelle. A romantic and delicious dish for two. Garnish each serving with fresh, chopped herbs and additional Pecorino if desired.
Provided by Jonathan Charbz
Categories Pesto Pasta
Time 40m
Yield 2
Number Of Ingredients 16
Steps:
- Combine basil, parsley, oil, sunflower seeds, Pecorino cheese, lemon juice, garlic, and salt for pesto in a food processor; process until desired texture is reached. Reserve 4 tablespoons pesto for pasta dish; save remaining pesto for another use.
- Bring a large pot of lightly salted water to a boil. Cook pasta at a boil until tender yet firm to the bite, 9 to 10 minutes.
- While pasta cooks, heat olive oil in a large skillet over medium to medium-low heat. Add garlic and pepper flakes until things start bubbling and popping; cook and stir for 1 minute. Add onions, salt, and pepper, and continue to cook and stir for 4 minutes.
- Drain tagliatelle, reserving 1/4 cup pasta water; transfer pasta immediately into the skillet. Add 4 tablespoons pesto and reserved pasta water; toss everything together until pesto is evenly distributed.
- Remove from heat and toss together with Pecorino and lemon juice. Taste and adjust salt and pepper if desired.
Nutrition Facts : Calories 1206.6 calories, Carbohydrate 99.7 g, Cholesterol 23.2 mg, Fat 81.3 g, Fiber 9.8 g, Protein 28.5 g, SaturatedFat 14.1 g, Sodium 582.2 mg, Sugar 6.1 g
TAGLIATELLE WITH PEAS, SAUSAGE, RICOTTA AND CLASSIC GENOVESE PESTO
Classic Genovese pesto is one of my pantry go-to's. It brings a burst of Italian flavor to many dishes, but especially to this pasta dish. A pesto like this can easily elevate the taste and appeal of almost any food, and you don't have to prep anything. It's one of my secret weapons in the kitchen to amp up any dish.
Provided by Stuart O'Keeffe
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to the boil. Add a good tablespoon of salt to the water. Add the pasta and cook according to box instructions, reducing the cooking time by 1 to 2 minutes. Drain the pasta, reserving about 1 cup of the cooking water.
- While the pasta is cooking, in a large nonstick skillet, heat the oil, garlic and red pepper flakes over medium heat. Add the sausage, breaking it up with the side of a spoon. Cook until browned, 4 to 5 minutes. Remove from the skillet and set aside.
- Add the peas, ricotta and pesto to the skillet and mix to combine. Add the pasta to the skillet, along with a couple of tablespoons of pasta water. Stir until the sauce coats all of the pasta. Mix well using a pair on thongs. Season with 1/2 teaspoon kosher salt and the black pepper. Add the sausage back to the skillet. Serve with Parmesan.
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