Pasta With Pesto Potatoes And Green Beans Recipes

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.

Steps:

• Bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Add the pasta and cook 1 minute less than the package instructions, about 5 minutes. Drain well, reserving 1/3 cup of pasta water.
• Meanwhile, heat a large skillet over medium-high heat. Add the oil and shallots with 1/2 teaspoon salt and cook for 1 minute. Add the green beans and another 1/2 teaspoon salt. Cook, stirring often, until the beans are just cooked through, about 4 minutes. Stir in the peas and cook another minute to warm through. Add the cooked pasta to the skillet along with the reserved water. Top the bare pasta with the Parmesan and add the pesto. Toss well to coat. Dollop the ricotta over the top and serve.

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.

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.

Steps:

• Peel and cut the potatoes into 1-inch cubes; place in a large pot of water and bring to a boil.
• Add 1 tablespoon salt and the cavatappi; return to a boil and cook for 2 minutes.
• Add the green beans. Return to a boil; cook until the vegetables are tender and the pasta is al dente according to package instructions.
• Drain; toss with the pesto and season with salt and pepper. Serve warm or at room temperature.