Pasta with pesto, potatoes and green beans
"Recipe source: Dinners from Around the World by Cooks Illustrated."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (174.8 g)
- Calories 290.5
- Total Fat - 24.6 g
- Saturated Fat - 5.5 g
- Cholesterol - 12.8 mg
- Sodium - 80.1 mg
- Total Carbohydrate - 15.1 g
- Dietary Fiber - 3.9 g
- Sugars - 2.2 g
- Protein - 5.4 g
- Calcium - 106.1 mg
- Iron - 3.7 mg
- Vitamin C - 18.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a skillet over medium heat toast the pine nuts and garlic for a few minutes or until fragment; transfer to a bowl and let cool; peel garlic and chop; return to bowl.
Step 2
In a large pot over medium high heat bring 3 quarts of water to a boil; add potatoes and 1 tablespoon salt and cook for 10-15 minutes or until potatoes are tender; using a slotted spoon transfer the potato to a rimmed baking sheet (DO NOT DISCARD THE WATER)
Step 3
Meanwhile in a skillet (the same one used to cook the pine nuts )over medium heat bring 1/2 cup water and 1/4 teaspoon salt to a boil; add the green beans; cover and cook for 5-10 minutes or until tender; drain and transfer to the same baking sheet with the potatoes.
Step 4
In a food processor add the basil, parmesan, oil, pine nuts, garlic and 1/2 teaspoon salt and process until smooth (1 minute).
Step 5
Return the potato water to a boil over medium high heat and add the pasta and cook until al dente; set colander in a large bowl and drain pasta; return pasta to the pot; reserving cooking water in the bowl. To the pasta stir in the butter, lemon juice, potatoes, green beans, pesto, 1/2 teaspoon pepper and 1 1/4 cups reserved cooking water; stirring until sauce is creamy. You may need to add more cooking water and season with salt and pepper.
Tips
No special items needed.
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