Trofie with Pesto, Green Beans, and Potatoes Recipe

Name: Trofie with Pesto, Green Beans, and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces fingerling or small new potatoes, cut into 1/2-inch-thick rounds or pieces; Coarse salt; 1 pound trofie (or fusilli or penne); 4 ounces green beans, trimmed and halved crosswise; Pesto (recipe follows); Freshly ground pepper; Freshly grated Parmesan cheese, for serving; 3 cups loosely packed fresh basil leaves; 2 tablespoons pine nuts, toasted; 1 garlic clove; 1/2 teaspoon coarse salt; 3/4 cup plus 2 tablespoons extra-virgin olive oil; 2 tablespoons freshly grated Parmesan cheese; Freshly ground pepper; (makes about 1 1/4 cups)

Servings: persons

12 ounces fingerling or small new potatoes, cut into 1/2-inch-thick rounds or pieces
Coarse salt
1 pound trofie (or fusilli or penne)
4 ounces green beans, trimmed and halved crosswise
Pesto (recipe follows)
Freshly ground pepper
Freshly grated Parmesan cheese, for serving
3 cups loosely packed fresh basil leaves
2 tablespoons pine nuts, toasted
1 garlic clove
1/2 teaspoon coarse salt
3/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons freshly grated Parmesan cheese
Freshly ground pepper
(makes about 1 1/4 cups)

1
Cover the potatoes with cold water by 2 inches in a medium saucepan.
2
Bring to a boil; add salt.
3
Reduce heat to medium; simmer the potatoes until tender, about 10 minutes.
4
Drain.
5
Bring one large pot and one medium pot of water to a boil; add salt to both.
6
Add the pasta to the large pot; cook until al dente.
7
Add the green beans to the medium pot; cook until tender, 5 to 6 minutes.
8
Drain the pasta and green beans.
9
Heat the pesto in a large skillet over medium heat until warm.
10
Stir in the potatoes, pasta, and green beans; cook until heated through.
11
Season with salt and pepper.
12
Serve with cheese.
13
Process the basil, pine nuts, garlic, and salt in a food processor until combined.
14
With the processor running, add the oil in a slow, steady stream; process until smooth.
15
Stir in the cheese.
16
Season the pesto with pepper.
17
The pesto can be refrigerated, covered by a thin layer of olive oil in an airtight container, up to 1 week.

632

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 12 ounces fingerling or small new potatoes, cut into 1/2-inch-thick rounds or pieces, Coarse salt, 1 pound trofie (or fusilli or penne), 4 ounces green beans, trimmed and halved crosswise, and more.

Yes, Trofie with Pesto, Green Beans, and Potatoes falls under the General 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.

Trofie with Pesto, Green Beans, and Potatoes

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