Green Beans and Potatoes Tossed with Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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You can also use pecans or walnuts in this pesto, if you prefer. Ingredients:
2 cups loosely packed fresh basil leaves |
1/3 cup (about 1 1/2 ounces) grated fresh parmesan cheese |
1/4 cup fat-free, less-sodium chicken broth |
1 tablespoon pine nuts |
1 tablespoon olive oil |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 garlic clove, minced |
3/4 pound green beans, trimmed and cut into 1 1/2-inch pieces |
1 1/4 pounds red potatoes, each cut into 6 wedges |
Directions:
1. Combine first 8 ingredients in a food processor; process until smooth.
2. Bring water to a boil in a large saucepan. Add green beans, and cook 4 minutes or until tender. Remove beans from pan with a slotted spoon, and place in a large bowl. Add potatoes to pan, and cook 6 minutes or until tender. Drain. Add pesto and potatoes to beans, and toss to coat.
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