Pasta with Pesto, Potatoes, and Green Beans
- Comments()
Everyday Food, July/August 2003
- Prep Time 25 minutes
- Total Time 40 minutes
- Yield Serves 4
Add to Shopping List
Ingredients
- 2 waxy potatoes, peeled and cut into 1-inch cubes
- 1 tablespoon salt, plus more for seasoning
- 8 ounces cavatappi
- 8 ounces green beans, trimmed and halved
- 1/2 cup Pesto
- Pepper
Directions
- 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.
I have been making this dish for years and always make it this way by cooking the vegies and pasta in one pot. I have seen other recipes that call for separate pots but why dirty another pot! I do use some of the pasta water to thin the pesto and sometimes add toasted pine nuts. I usually use bocatelli or gemelli but will try it with a shorter pasta like pipette (any pasta that is tubular will work). Great cold the next day!
This is definitely a keeper. I love pasta my husband loves potatoes--voila--both in this delicious dish. It is a light meal on its own--or a wonderful side. I made it a little early and it was just the right temperature when the salmon was ready. Serve with a nice white wine. Delicious.
This was so simple and really good. I might play with it next time and add some feta for a treat. I used pre-made pesto because I had it on hand. A keeper, will make again!
This is great for lunches! Keep some pesto to the side so that you can dress it each morning when packing your lunch.
This has become a brown bag staple for me this summer! I make it on Sunday and toss most of the pesto in when making a big batch. I do, however, keep some to the side and add a table spoon or so when I pack my lunch each morning so that it will be "freshly dressed".
My husband and I love this recipe. Add some cooked chicken at the end if you want to make it a non-vegetarian meal - either way, though, it is great!
This is an AMAZING recipe. I'm eating it right now, and absolutely loving it. So simple, yet so yummy!!!