Pesto Genovese with Green Beans and Potato

By Mike_67

Ingredients

• 8 medium small waxy new potatoes, unpeeled
• 16 ounces dried penne
• 16 ounce bag frozen pearl onions
• 16 ounce bag frozen haricots verts
• Basil leaves to garnish
• Pesto Sauce
• 6 tablespoons freshly chopped basil
• 2 large cloves garlic, crushed
• 2 ounces grated Parmesan
• 2 tablespoons olive oil
• 1 cup chicken broth
• Salt and pepper to taste

Details

Servings 4

Preparation

Step 1

Process pesto ingredients in blender and set aside.

Cook the pasta according to package directions.

Boil potatoes until tender but still firm, about 20 minutes. When cool, cut into slices.

Combine beans and onions and microwave on full power for 12 minutes, or until tender.

Add pesto to cooked pasta. Stir in green beans, onions and potatoes. Garnish with basil and serve.