Pasta with Green Beans, Potatoes & Pesto
Very tasty!
Yield
4 servingsPrep
6 minCook
6 minReady
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
walnut oil
|
|
| ½ | cup |
walnuts
toasted |
|
| ½ | pound |
green beans
blanched |
|
| 1 | x |
black pepper
|
*
|
| 2 | each |
potatoes
Yukon gold, peeled, parboiled |
|
| 1 | pound |
pasta, penne
or fusilli, cooked |
|
| 1 | x |
Parmesan cheese
grated |
*
|
| ¾ | cup |
basil pesto
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
walnut oil
|
|
| 118 | ml |
walnuts
toasted |
|
| 226.8 | g |
green beans
blanched |
|
| 1 | x |
black pepper
|
*
|
| 2 | each |
potatoes
Yukon gold, peeled, parboiled |
|
| 453.6 | g |
pasta, penne
or fusilli, cooked |
|
| 1 | x |
Parmesan cheese
grated |
*
|
| 177 | ml |
basil pesto
|
*
|
Directions
In large pot gently heat oil.
Quickly sauté green beans.
Add potatoes, pasta and pesto.
Cook until warm.
Stir in walnuts.
Season with salt and pepper.
Serve topped with grated cheese.
