Print Options:

Pesto Penne with Green Beans and Potatoes





Yields
Makes 3 or 4 servings

Notes: This dish was inspired by a menu special from chef-owner Joe Jack at Luna Park in San Francisco. Use homemade or purchased pesto.

Pesto Penne with Green Beans and Potatoes




James Carrier
 12 ounces russet potatoes
 12 ounces green beans, rinsed
 12 ounces dried penne pasta
 3/4 cup pesto (see notes)
  Salt and pepper
  Grated parmesan cheese
Step 1
1

In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil.

Step 2
2

Meanwhile, peel potatoes; cut into 3/4-inch cubes. Trim and discard ends from beans; remove strings. Cut beans diagonally into 2- to 3-inch lengths.

Step 3
3

When water is boiling, add potatoes and pasta and cook, uncovered, stirring occasionally, for 8 minutes. Add beans and cook, stirring occasionally, until potatoes are tender when pierced and pasta and beans are barely tender to bite, 4 to 6 minutes longer. Drain, reserving 1 cup cooking liquid.

Step 4
4

Return pasta mixture to pan and add pesto and 3/4 cup cooking liquid; mix gently. If desired, add more reserved cooking liquid to moisten. Gently stir in salt, pepper, and parmesan cheese to taste. Pour into a wide serving bowl or distribute evenly among plates.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 633Calories from Fat 34
% Daily Value *
Total Fat 24g37%

Saturated Fat 4g20%
Cholesterol 7.5mg3%
Sodium 346mg15%
Total Carbohydrate 86g29%

Dietary Fiber 4.7g19%
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.