Penne, Green Beans, and Potatoes with Basil Pesto
Pesto:
1 cup basil leaves lightly packed
1 clove peeled garlic
1/8 teaspoon salt
1/4 cup grated Parmesan Cheese
1/4 cup extra-virgin olive oil
1 tablespoon pine nuts (optional)
1/2 pound new potatoes, peeled and cut into 1/2 inch chunks
1 1/3 cup penne pasta, uncooked
1/2 pound green beans, trimmed and cut into 1 1/2-2 inch lengths
cherry tomatoes – cut in half (optional)
Pesto: Combine basil, garlic, salt, and cheese in a blender or food processor; pulse to roughly chop and then add olive oil in steady slow stream to combine. Add pine nuts if using and pulse to chop.
In a large pot heat 12 cups of water, when water comes to a boil add 1 tablespoon of salt. Add potatoes and cook for 3 minutes, then add pasta and cook an additional 8 minutes. Add green beans and cook for 4-6 minutes until pasta is cooked and beans are tender. Drain and toss with basil pesto. Serve warm or room temperature. Garnish with additional grated cheese or toasted pine nuts if desired. You could also add some halved cherry tomatoes.
You can substitute the prepared pesto if you would like. A few things I really like about this recipe is you only have to boil one pot of water and the combination of pasta with potatoes and green beans is the perfect accompaniment to chicken, steak, pork, or fish. Whole wheat pasta can be substituted as well, just be aware that you may need to adjust the cooking time. It’s good hot or room temperature and keeps several days in the refrigerator.