Pasta and Pesto with Potatoes and Green Beans

This dish combines pesto with boiled new potatoes and green beans, then tosses everything with hot pasta. A small amount of pasta cooking water loosens the pesto right before mixing.

Pasta and Pesto with Potatoes and Green Beans

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Servings: 6 servings

Course: Main Dish

Ingredients Equipment Method

Ingredients

  

1x2x3x?

Main Ingredients

• 3 small new potatoes
• 1/2 lb young green beans 225 g
• 1 1/2 lb pasta 680 g
• The pesto from the preceding recipe

Equipment

• Pot

Method

 

1. Boil the potatoes with their skins on. Peel when done, then slice thin.
2. Trim both ends from the green beans, wash in cold water, and boil in salted water until tender but not overcooked. Drain and set aside.
3. Cook spaghetti or fettuccine for 6. When draining the pasta, reserve some cooking water and add 2 tablespoons (30 ml) of it to the pesto.
4. Toss the hot drained pasta with the potatoes, green beans, and pesto. Serve immediately.

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