NM-Pasta with Pesto, Potatoes and Green Beans

By Sharon T

When I tell people about this meal, they’re always surprised at the idea of putting potatoes in a pasta dish. But it wasn’t one of my dumb ideas; it’s actually a classic Italian dish. Open any Italian cookbook and you’re almost certain to find it.

Ingredients

• Ingredients (for the pesto):
• 2 cups fresh basil
• 1 clove garlic, peeled
• 1/2 cup good-quality olive oil (I wouldn’t sub canola oil in this one)
• 1/4 cup walnuts or pine nuts, optionally toasted
• 1/4 cup grated parmesan cheese (please, not the green can!)
• 1 Tbsp milk or cream (I actually used almond milk)
• salt
• Ingredients (for the pasta):
• 1 lb whole wheat past
• 4 or 5 medium-small boiling potatoes, peeled and cut into 1-inch chunks
• 1 cup green beans, trimmed and cut into one-inch lengths
• 1 pesto recipe, above

Details

Servings 4
Adapted from nomeatathlete.com

Preparation

Step 1

To make the pesto: Combine basil, nuts, garlic, and a pinch of salt in a food processor.  Pulse until it’s a coarse paste.  With the machine running, drizzle in olive oil and let it process until the mixture is relatively smooth.  Add grated cheese and process once more to incorporate.  Adjust taste with salt.  Before adding to the pasta, stir in the cream or milk to loosen it a bit.

Place the potatoes in a large pot (you’ll be using it for the pasta, too) and fill with as much water as you’d use to make pasta.  The potatoes should be covered with a few inches of water.  Generously salt the water, then bring to a boil.  When the potatoes are close to being tender (usually takes around 8-10 minutes), add the green beans and allow them to cook.  When the green beans and potatoes are tender, remove them with a slotted spoon and transfer to a separate bowl.  Cover with foil to keep warm.  Put the pasta in the boiling water and cook until al dente.

Place the pasta, potatoes, and green beans in a large bowl.  Mix in the pesto to coat everything.  Serve with more parmesan cheese, salt, and pepper to taste.