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Beans and Potatoes with Mint Pesto

Bored with pasta? String beans and potatoes can provide you with an alternative use for pesto sauce.

  • Servings: 8

Source: Martha Stewart Living, March 1999


  • 1 1/2 pounds fingerling or other small potatoes, scrubbed
  • Salt
  • 1 pound string beans, stem ends trimmed, cut into 2-inch lengths
  • 1/2 cup fresh basil leaves, packed
  • 1 cup fresh mint leaves, packed
  • 1/2 cup spinach leaves, ribs removed
  • 1 tablespoon pine nuts
  • 1 small clove garlic, peeled
  • 5 tablespoons extra-virgin olive oil
  • 3 tablespoons freshly grated Parmesan cheese
  • 1 tablespoon unsalted butter, room temperature
  • 6 scallions, white parts only, thinly sliced


  1. Place potatoes in a medium saucepan, and cover with cold water. Add 1 tablespoon salt, and place over high heat. Bring to a boil, and reduce heat to medium. Cook until potatoes are fork tender, 8 to 10 minutes. Using a slotted spoon, transfer potatoes to a colander. Let stand until cool enough to handle, and slice in half lengthwise. Transfer to a large mixing bowl.

  2. Raise the heat to high, and add the string beans to the boiling water. Cook until bright green and al dente, about 3 minutes. Drain beans in a colander. Transfer beans to the bowl with the potatoes.

  3. Place basil, mint, spinach, pine nuts, garlic, and 3/4 teaspoon salt in the bowl of a food processor. Turn on machine, and slowly add the olive oil. Process until a puree forms. Add the Parmesan cheese and the butter; process until pureed.

  4. Pour the pesto over the potatoes and string beans, and toss to combine. Transfer the vegetables to a serving dish, and sprinkle the scallions over the top. Serve warm.

Cook's Notes

You can make the pesto (step three) up to three days in advance: Transfer the pesto to a bowl, and pour a very thin layer of olive oil on top; cover, and refrigerate.


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