Pesto Pasta with Green Beans and Potatoes
Pesto Pasta with Green Beans and Potatoes might be just the main course you are searching for. One portion of this dish contains around 23g of protein, 27g of fat, and a total of 743 calories. This recipe serves 4. A mixture of yukon gold potatoes, parmesan, pesto, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.
Cook the pasta according to the package directions. Meanwhile, place the potatoes and salt in a large saucepan.
Add enough cold water to cover. Bring to a boil. Reduce heat and simmer until the potatoes are almost but not quite tender, about 15 minutes.
Add the beans and cook until tender, about 5 minutes.
Drain the potatoes and green beans in a colander.
Cut the potatoes into a 1/2-inch dice and cut the green beans into 1-inch pieces.
Place the pasta in a large bowl and add the potatoes, green beans, pesto, Parmesan, and pine nuts (if using). Toss to combine.Tip: There's no need to peel thin-skinned potatoes like Yukon golds. But be sure to scrub them.