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Receta Pasta With Pesto, Potato And Green Beans 8pts
by Global Cookbook

Pasta With Pesto, Potato And Green Beans 8pts
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  Raciónes: 6

Ingredientes

  • 4 quart water (4-6)
  • 1 Tbsp. salt
  • 10 ounce russet potatoes (2 medium) peel, 1/2-inch dice
  • 1/2 lb green beans trimmed and cut
  •     into 1-inch diagonal pcs
  • 1 lb fresh trenette or possibly linguine or possibly long flat pasta (cooks in 3 min)
  • 1/2 c. Genovese pesto sauce
  • 6 Tbsp. fresh pecorino or possibly parmigiano-reggiano cheese for sprinkling

Direcciones

  1. Bring water to a boil in a post pot. Add in the salt, potatoes and green beans and cook till the vegetables are al dente, tender but still hard, about 4 min.
  2. Add in the pasta, stir in with a pasta fork, cover the pot, and bring the water back to a boil. Uncover the pot and cook the pasta just till al dente, about 3 min. Drain the pasta and vegetables into a colander, reserving 1/2 c. of the cooking water. Return the pasta and vegetable sot the pot.
  3. In a small bowl, combine the pesto with just sufficient reserved cooking water to make a smooth consistency. Pour the sauce over the pasta. Gently combine and mix the ingredients well over low heat.
  4. Transfer the pasta and vegetables to a platter or possibly bowl and served immediately. Pass additional cheese on the side.
  5. Description: "tested - see kp slimmer meals"
  6. NOTES : Review - talk about comfort! this was Mar-ve-lush. Fresh everything except the pasta that was recently dry and locally made - just not by me! A little over the top (cff) - but worth the calories. We used romano, tagliatelle instead of trenette (similar), a little extra garlic (blanch the beans and toss with garlic while hot), and a fresh basil walnut pesto. Meatless, too! - Hannemans 2002-08