Bring the pesto to room temperature if you've had it stored in the refrigerator or freezer. Or, substitute purchased pesto for homemade.
- 8 ounces whole tiny new potatoes
- 6 ounces green beans
- 4 ounces radiatori, rotini, or other dried shaped pasta
- 1/4 cup purchased basil pesto (such as Buitoni®)
- 1-2 tablespoons water
- 2 tablespoons grated Parmesan cheese
Cut potatoes into halves if very small or into bite-size pieces. Cut green beans into 2-inch pieces. In a medium saucepan cook potatoes and green beans in a small amount of boiling salted water for about 10 minutes, or till vegetables are tender. Drain well.
Meanwhile, in a large saucepan or pasta pot bring 3 quarts water to a boil. Add pasta. Reduce heat slightly. Boil, uncovered, for 8-12 minutes, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain. Return pasta to warm pan. Add potatoes and green beans.
In a small mixing bowl stir together pesto and enough of the water to make a saucy mixture. Pour the pesto mixture and Parmesan cheese over the pasta and vegetables and toss to coat. Serve immediately.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
233 calories; 9g total fat; 7mg cholesterol; 169mg sodium; 30g carbohydrates; 3g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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