Pesto Pasta with Green Beans and Potatoes |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
1 1-pound box linguine or spaghetti |
8 ounces yukon gold potatoes (peeled if desired) |
1 tablespoon kosher salt |
10 ounces green beans, ends trimmed |
1 cup store-bought pesto |
1/4 cup (1 ounce) grated parmesan |
1/4 cup pine nuts, toasted (optional) |
Directions:
1. 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. Let cool slightly. 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.
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