Pasta with Green Beans, Potatoes, and Pesto – a delicious recipe with Salt, fresh basil, garlic, milk cheese, extra virgin olive oil, nuts. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Bring a large pot of water to a boil and salt it.
2
Combine the basil, garlic, salt to taste, and cheese in a blender or food processor; pulse until roughly chopped.
3
Add the olive oil in a steady stream and continue to blend until the mixture is fairly creamy, adding a little more olive oil or some water if necessary.
4
Add the pine nuts and pulse a few times to chop them into the sauce.
5
Add the potatoes to the boiling water and stir; then add the pasta and cook as usual, stirring frequently, about 10 minutes in all.
6
When the pasta is about half donethe strands will bend but will not yet be tenderadd the beans.
7
When the pasta is done, the potatoes and beans should be tender.
8
Drain the pasta and vegetables, toss with the pesto and more salt or olive oil if you like, and serve.
522
kcal
Calories
41
g
Fat
32
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: Salt, 2 cups fresh basil leaves, 2 garlic cloves, peeled, 1/2 cup grated pecorino Romano or other hard sheeps milk cheese, or Parmigiano-Reggiano, and more.
Yes, Pasta with Green Beans, Potatoes, and Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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