Cavatappi with Pesto, Potatoes and Green Beans

serves 8 ( 1 generous c. = 6 points+)

Cavatappi with Pesto, Potatoes and Green Beans

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  • Prep Time


  • Total Time


  • Servings



  • 8

    oz. uncooked cavatappi

  • 1

    lb. yukon gold potatoes, unpeeled and cut into ½ inch cubes

  • 1

    can ( 15 oz.) green beans, drained

  • ½

    c. refrigerated, store-bought pesto sauce

  • 2

    T. Parmesan cheese, grated

  • salt and pepper to taste


Place potatoes in a large pot of water. Bring to a boil; add cavatappi and bring to a boil again. Cook until noodles and potatoes are tender. Add green beans during the last minute of cooking to heat through. Drain entire mixture. Place pasta mixture in a large bowl. Toss with pesto and Parmesan cheese, salt and pepper.


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