Trenette al Pesto, with Green Beans and Potatoes
With 1 pot and 30 minutes you can taste a very traditional Italian dish which will bring comfort food to another level. This easy recipe for pasta with basil pesto, green beans and potatoes will soon become your favorite dinner.
Servings: 2 people
Calories: 665kcal
Ingredients
- 2 small Potatoes
- 4 oz Green Beans
- 6 oz Trenette or Linguine pasta
- 4-5 tablespoon Basil Pesto
- 1 tablespoon Pine Nuts
- 2-3 tablespoon Parmigiano cheese
Instructions
- In a small pan, add the pine nuts and turn up the heat. Toss them once in while until they are toasted on both sides.
- Peel and cut the potatoes into small cubes. Clean the green beans and also chop them into 1 inch pieces.
- Bring a large pot of salted water to boil, then toss the potatoes and green beans and cook for about 20 minutes.
- Halfway through the cooking, add the pasta to the pot and cook until al dente (follow package instructions). Drain the pasta and the veggies at the same time. Keep aside a little bit of cooking water.
- Put the pasta back in the empty pot and add the pesto. Mix well, adding a little bit of the water to loosen up the sauce.
- Serve immediately, adding the toasted pine nuts on top and freshly grated Parmigiano cheese.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 665kcal | Carbohydrates: 108g | Protein: 20g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 6mg | Fiber: 10g
