Pesto Pasta With Potatoes And Green Beans Recipe
- Kosher salt
- 1 pound (450g) dried pasta, such as
- , linguine, or
- 5 ounces peeled Yukon Gold potato (140g; about 1/2 medium), cut into 3/4-inch cubes
- 4 ounces (110g) green beans or haricots verts (about 20 green beans or 30 haricots verts), stems trimmed and cut into 1-inch lengths on a bias
- 1 recipe
- Extra-virgin olive oil, for drizzling
- Grated Parmigiano Reggiano, for serving
- In a large pot of salted boiling water, boil pasta, potato, and green beans until pasta is al dente and potato and green beans are very tender. Drain, reserving 1 cup cooking water, and transfer pasta, potato, and green beans to a large mixing or serving bowl.
- Add pesto sauce to pasta along with 1/4 cup pasta cooking water. Toss well to emulsify pesto and pasta water into a creamy sauce. Add more pasta water, 1 tablespoon at a time, as needed, if pasta is too dry. Drizzle in fresh olive oil, if desired. Serve with Parmigiano Reggiano on the side.
kosher salt, pasta, linguine, potato, green beans, recipe, extravirgin olive oil
Taken from www.seriouseats.com/recipes/2016/02/pesto-pasta-potatoes-green-beans-recipe.html (may not work)