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Pasta, Potatoes, and Pesto with Green Beans

February 27, 2017

I’m still working on cleaning out the freezer over here. I have a big batch of pesto I made last summer and froze in an ice cube tray. It’s nice to be able to just take out a bit at a time. This recipe is simple enough that it doesn’t really need a recipe, but I wouldn’t have thought to try this combination. And, you can make it all in one pot! It’s easily doubled to feed a bigger group (add a little extra water though). Everyone liked it and there was just a tiny bit left for my lunch the next day.


1/2 lb new potatoes, scrubbed and halved (or cut into bite-sized chunks)

1 Tbsp salt

8 oz. gemelli or other short pasta

8 oz. green beans, trimmed and halved

1/2 cup pesto (store-bought or homemade pesto)

extra fresh grated Parmesan cheese for serving

In a stockpot, cover the potatoes with 2 inches water. Bring to a boil. Add salt and pasta and return to a boil. Cook 2 minutes then add the green beans. Return to a boil and cook about 6 minutes, or until pasta and beans are done. Drain and toss with pesto. Season with salt and pepper and serve with extra parmesan. (Can serve warm or at room temperature).

(Recipe from One Pot by the Editors of Martha Stewart Living)


From → Pasta

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