Dinner Tonight: Pasta with Pesto, Potatoes and Green Beans
Dinner Tonight: Pasta with Pesto, Potatoes and Green Beans is a vegetarian main course. One portion of this dish contains approximately 27g of protein, 40g of fat, and a total of 905 calories. This recipe serves 4. If you have waxy potatoes, basil, kosher salt and pepper, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.
Instructions
Toss basil, olive oil, pine nuts, and garlic in food processor. Pulse until paste is formed, paste scraping down sides with rubber spatula once or twice.
Transfer to bowl and stir in cheese. Season with salt and pepper to taste.
Bring 1 gallon water to a boil in large pot.
Add two tablespoons of salt and potatoes. Cook potatoes until tender, 8-10 minutes.
Remove with slotted spoon and set aside in large bowl.
Add green beans to pot and cook until tender, about 3 minutes.
Remove with slotted spoon and add to the bowl with potatoes.
Cook pasta according to directions on box. Reserve 1/2 cup of cooking liquid, then drain.
Transfer pasta to large bowl with potatoes and beans.
Whisk half of cooking liquid into pesto, then pour into large bowl. Toss until well combined. If too dry, add remaining cooking liquid. Season with salt and pepper to taste.