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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
- Â Â 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.
- Description: "tested - see kp slimmer meals"
- 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
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 795g | |
| Recipe makes 6 servings | |
| Calories 367 | |
| Calories from Fat 12 | 3% |
| Total Fat 1.47g | 2% |
| Saturated Fat 0.25g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1197mg | 50% |
| Potassium 506mg | 14% |
| Total Carbs 74.07g | 20% |
| Dietary Fiber 6.6g | 22% |
| Sugars 2.31g | 2% |
| Protein 13.53g | 22% |
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