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 | 1901.88 Kcal (7963 kJ) | ||
| Calories from fat | 1128.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 125.4g | 193% | |
|---|---|---|---|
| Cholesterol | 23.07mg | 8% | |
| Sodium | 949.97mg | 40% | |
| Potassium | 3009.48mg | 64% | |
| Total Carbs | 141.7g | 47% | |
| Sugars | 25.74g | 103% | |
| Dietary Fiber | 35.94g | 144% | |
| Protein | 53.69g | 107% | |
| Vitamin C | 71.6mg | 119% | |
| Vitamin A | 5.3mg | 177% | |
| Iron | 361.7mg | 2009% | |
| Calcium | 838.4mg | 84% | |
| Amount Per 100 g | |||
| Calories | 158.75 Kcal (665 kJ) | ||
| Calories from fat | 94.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.47g | 193% | |
|---|---|---|---|
| Cholesterol | 1.93mg | 8% | |
| Sodium | 79.29mg | 40% | |
| Potassium | 251.2mg | 64% | |
| Total Carbs | 11.83g | 47% | |
| Sugars | 2.15g | 103% | |
| Dietary Fiber | 3g | 144% | |
| Protein | 4.48g | 107% | |
| Vitamin C | 6mg | 119% | |
| Vitamin A | 0.4mg | 177% | |
| Iron | 30.2mg | 2009% | |
| Calcium | 70mg | 84% | |
* 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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