Italian Pesto Pasta With Green Beans And Potatoes
If you are a fan of pasta and potatoes, you’ll love this dish! It’s delicious, filling and easy to make.
Equipment
- 1 food processor
Ingredients
- 250 g green beans trimmed and chopped
- 300 g pasta for gluten free use rice pasta
- 300 g potatoes scrubbed clean and quarted
Pesto:
- 30 g pine nuts lightly toasted
- 2 tbsp nutritional yeast
- 2 cloves garlic
- 1 bunch fresh basil
- 4 tbsp olive oil extra virgin
- 1 tbsp lime juice
- salt and pepper to taste
Instructions
- In a large pot of boiling salted water, cook the green beans and potatoes then remove them to a bowl with a slotted spoon. In the same pot, cook the pasta until al dente (according to package instructions). Reserve 125 ml of the cooking water, drain and return the pasta to the pot.
- Meanwhile, prepare the pesto. Using a small food processor pulse together the pesto ingredients until smooth. Season with salt and pepper, to taste.
- Add the pesto, green beans and potatoes to the pot with the pasta. Add a little of the reserved cooking water and toss to combine. Serve in bowls and garnish with nutritional yeast.
Nutrition
Calories: 271kcalCarbohydrates: 21gProtein: 16gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gSodium: 9mgPotassium: 613mgFiber: 5gSugar: 3gVitamin A: 1070IUVitamin C: 26mgCalcium: 58mgIron: 2mg