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
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
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
BEST EVER PESTO & POTATO PASTA
A child-friendly take on pasta alla genovese. Kids can help make the green sauce and toss the whole mix together
Provided by Barney Desmazery
Categories Main course
Time 31m
Number Of Ingredients 8
Steps:
- KIDS: the writing in bold is for you. GROWN-UPS: the rest is for you. Pick the basil for the pesto. Get your child to pick the basil leaves off the stalks. Ask them to look at and smell the leaves as you tell them the name of the herb until they remember it - try to do this with all herbs when you can.
- Make the pesto. Toast the pine nuts in a pan over a low heat. A child of seven years plus can stir the nuts in the pan. Tip into a mini chopper (or use a pestle and mortar) with the basil, parmesan, garlic and olive oil. Blitz or pound into a green sauce, then set aside.
- Chop up the beans. Using a child-friendly knife, get children from the age of five to chop the green beans into shorter lengths, and quarter the potatoes. Younger children can snap the beans into short lengths while you prepare the potatoes.
- Cook the vegetables and pasta. Bring a large pan of water to the boil, add the potatoes and boil for 3 mins. Remove from the heat and ask the child to tip in the pasta and give it a stir. Put the pan back on the heat, boil the pasta for 5 mins, add the beans and cook for a final 3 mins.
- Mix everything together. Drain everything well and tip into a bowl. Spoon most of the pesto into the pasta and stir everything together to coat. Bring the large bowl of pasta to the table and serve with extra parmesan, more basil and remaining pesto, if you like.
Nutrition Facts : Calories 540 calories, Fat 34 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.2 milligram of sodium
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
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