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Pasta With Pesto, Potatoes, and Green Beans

Pasta With Pesto, Potatoes, and Green Beans

WebMD Recipe from

  • 2 cups
    fresh basil
  • 1 clove
    garlic, peeled
  • 1/2 cup
    good quality olive oil
  • 1/4 cup
    walnuts or pine nuts, optionally toasted
  • 1/4 cup
    grated parmesan cheese
  • 1 tablespoon
    milk or cream
  • 1 pound
    whole wheat pasta
  • 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. 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.
  2. To make the pasta: 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, and 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.
  3. 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.
Nutritional Information

Makes: 4 servings
  • Calories432.6
  • Carbohydrates6.8 g
    • Dietary fiber2.8 g
  • Cholesterol12.8 mg
  • Fat42.0 g
    • Saturated fat7.3 g
  • Sodium221.7 mg
  • Protein11.4 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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