Pasta with pesto, green beans and potato
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 40 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Egg-free and 6 more Indicative dietary requirements
View full classification 19 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Macaroni dry; short pasta 320 g
- Green beans 200 g
- Potato peeled 300 g
- Basil leaves 40 g
- Parmesan cheese 50 g
- Pecorino cheese 30 g
- Pine nuts 30 g
- Garlic 3 g
- Extra virgin olive oil 55 g
- Parsley 2 g
- Black pepper 0.3 g
- Salt to taste 2 g
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Method
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Wash and dry the basil. Pulse with the pine nuts, peeled garlic and oil. Stir in the grated Parmesan and pecorino to make a thick pesto. Cover and set aside.
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Cut the potatoes into 1.5 cm cubes and trim and cut the green beans into 3 cm pieces. Bring plenty of water to the boil with a pinch of salt. Add the potatoes and cook for 5 minutes.
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Add the pasta and cook for the packet time. Add the green beans with 8 minutes remaining. Check that both potato and beans are tender before draining; reserve 200 ml cooking water.
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Off the heat, toss the pasta, potatoes and beans with the pesto. Add 100 ml reserved water and a little more only if needed for a creamy coating. Adjust the salt, add the pepper and serve with parsley.
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