Directions:
- In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil.
- Meanwhile, peel potatoes; cut into 3/4-inch cubes. Trim and discard ends from beans; remove strings. Cut beans diagonally into 2- to 3-inch lengths.
- When water is boiling, add potatoes and pasta and cook, uncovered, stirring occasionally, for 8 minutes. Add beans and cook, stirring occasionally, until potatoes are tender when pierced and pasta and beans are barely tender to bite, 4 to 6 minutes longer. Drain, reserving 1 cup cooking liquid.
- Return pasta mixture to pan and add pesto and 3/4 cup cooking liquid; mix gently. If desired, add more reserved cooking liquid to moisten. Gently stir in salt, pepper, and parmesan cheese to taste. Pour into a wide serving bowl or distribute evenly among plates.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 434.21 Kcal (1818 kJ) | ||
| Calories from fat | 230.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.58g | 39% | |
|---|---|---|---|
| Cholesterol | 17.75mg | 6% | |
| Sodium | 327.55mg | 14% | |
| Potassium | 736.84mg | 16% | |
| Total Carbs | 34.54g | 12% | |
| Sugars | 5.55g | 22% | |
| Dietary Fiber | 8.54g | 34% | |
| Protein | 15.64g | 31% | |
| Vitamin C | 19.7mg | 33% | |
| Iron | 1.7mg | 9% | |
| Calcium | 308.5mg | 31% | |
| Amount Per 100 g | |||
| Calories | 144.97 Kcal (607 kJ) | ||
| Calories from fat | 76.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.54g | 39% | |
|---|---|---|---|
| Cholesterol | 5.92mg | 6% | |
| Sodium | 109.36mg | 14% | |
| Potassium | 246.01mg | 16% | |
| Total Carbs | 11.53g | 12% | |
| Sugars | 1.85g | 22% | |
| Dietary Fiber | 2.85g | 34% | |
| Protein | 5.22g | 31% | |
| Vitamin C | 6.6mg | 33% | |
| Iron | 0.6mg | 9% | |
| Calcium | 103mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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