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
- 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
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.
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.
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.
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.