Pasta with Pesto, Potatoes & Green Beans

Pasta with Pesto, Potatoes & Green Beans

Pasta & Noodles, Meatless Mains
Main Dish, Vegetarian

Serves 4

Prepared carefully with best-quality ingredients, this unusual pasta dish is both delicate and filling.

Ingredients #

  • 2 waxy potatoes, peeled and cut into 1-inch cubes
  • 1 tablespoon salt, plus more for seasoning
  • 8 ounces cavatappi
  • 8 ounces young green beans (haricot vert are best), trimmed and halved
  • 1/2 cup Pesto
  • Pepper

Instructions #

Place potatoes in a large pot of water; bring to a boil.

Add salt and cavatappi or other short tubular pasta; return to a boil; cook 2 minutes.

Add green beans. Return to a boil; cook until vegetables are tender and pasta is al dente, about 6 minutes.

Drain; toss with pesto; season with salt and pepper. Serve warm or at room temperature.

Cook’s Notes: #

Widely used in Mediterranean cooking, basil is aromatic and slightly pungent. Basil’s delicate leaves are best used raw or added at the end of the cooking process.