Ribbon Pasta With Pesto Sauce, Potatoes, and Green Beans |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I found this recipe in the July/August 2008 Yankee Magazine. I'm not usually one for trying recipes out of magazines, but this recipe looked so good! I was not disappointed. This is a great change from traditional pasta dishes. Ingredients:
4 -6 quarts water |
1 tablespoon salt |
2 medium potatoes, peeled and diced |
1/2 lb green beans, trimmed and cut into 1-inch pieces |
1 lb ribbon pasta (linguini or whatever you have) |
1/2 cup pesto sauce |
parmigiano-reggiano cheese (to garnish) |
Directions:
1. In a large pasta pot, bring water to a boil. Add salt, potatoes, green beans, and cook until al dente - tender but firm - (about 2-4 minutes). (Do NOT over cook or the potatoes will get mushy later!).
2. Add pasta. Stir well. Cook until pasta is al dente (about 8 minutes).
3. Drain pasta and vegetables in colander, reserving 1/2 cup cooking water.
4. Return pasta and vegetables to pot.
5. In small bowl, combine pesto sauce with just enough reserved cooking water to create a smooth consistency. Then pour over pasta and vegetables and combine gently. Mix well over low heat.
6. Transfer to platter or bowl, garnish with cheese, and serve immediately.
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