Best Green Beans And New Potatoes With Mint Pesto Recipes

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GREEN BEANS WITH NEW POTATOES



Green Beans With New Potatoes image

This is a Paula Deen recipe, but it is the way I learned to cook beans nearly 50 years ago. Usually I cut my potatoes in half instead of peeling the strip from them because its faster and easier. This makes such good beans that you'll be wiggling like a speckled pup.

Provided by Sandy in Oklahoma

Categories     Pork

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 11

3 lbs fresh green beans
1/4 lb salt pork, sliced
1/4 cup bacon grease
2 cups chicken broth, plus more if needed
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
12 small red potatoes
1 onion, cut into slivers
1/4 cup unsalted butter, sliced
ground black pepper

Steps:

  • Remove the ends from the beans. Snap the beans in 2 pieces, place into a colander, wash, and set aside to drain.
  • Meanwhile, in a large cast iron Dutch oven, lightly brown the salt pork in the bacon grease over medium heat, turning often, for approximately 10 minutes. Toss the green beans into the pot, stirring them with a wooden spoon to coat well with the pork fat. Add the broth, salt, pepper and garlic powder. Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done.
  • While the beans are cooking, peel a center strip from each new potato with a potato peeler. At the end of 30 minutes, add the potatoes and onion to the beans; add 1/4 cup more broth, if needed. Cook, covered tightly, until the potatoes are tender, approximately 25 to 30 minutes, periodically checking the pot to make sure a small amount of liquid remains. When the potatoes are tender, tilt the lid slightly, off to the side of the pot, and continue to cook until the green beans are wilted, approximately 15 minutes. While cooking, add the butter and season with more pepper if needed.

Nutrition Facts : Calories 467.5, Fat 24.5, SaturatedFat 10.5, Cholesterol 33.6, Sodium 1010.7, Carbohydrate 54.5, Fiber 10.4, Sugar 5.7, Protein 10.1

GEMELLI WITH PESTO, POTATOES AND GREEN BEANS



Gemelli with Pesto, Potatoes and Green Beans image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 8

Kosher salt
10 ounces gemelli pasta
8 ounces green beans, halved crosswise
4 small red-skinned potatoes (about 8 ounces)
1 tablespoon extra-virgin olive oil
Freshly ground pepper
1 7-ounce container refrigerated pesto (about 3/4 cup)
1 teaspoon grated lemon zest

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; add the beans during the last 2 minutes of cooking. Reserve 3/4 cup cooking water, then drain. Set the pot aside.
  • Meanwhile, pierce the potatoes all over with a fork. Microwave until tender, about 5 minutes. Let cool slightly, then chop.
  • Heat the olive oil in the reserved pot over medium-high heat. Add the potatoes, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the pasta and green beans and stir to coat. Remove from the heat and add the pesto, lemon zest and 1/4 cup reserved cooking water; toss to coat, adding more cooking water as needed to loosen. Season with salt and pepper.

Nutrition Facts : Calories 570, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 539 milligrams, Carbohydrate 71 grams, Fiber 6 grams, Protein 17 grams, Sugar 9 grams

PASTA, GREEN BEANS AND POTATOES WITH PESTO



Pasta, Green Beans and Potatoes With Pesto image

The most elegant pasta dish that Italian cooks have ever invented is astonishingly simple to make. Here, the magical green sauce is tossed with trenette (or any long pasta you can twirl around a fork), tender slices of potato and barely blanched green beans.

Provided by Nancy Harmon Jenkins

Categories     dinner, weeknight, pastas, main course, side dish

Time 30m

Yield 8 servings

Number Of Ingredients 10

2 cups packed tender young basil leaves
1/4 cup pine nuts
1 teaspoon salt
2 plump garlic cloves, peeled and crushed with flat blade of a knife
1/2 cup extra-virgin olive oil, or more to taste
1/2 cup freshly grated Parmigiano Reggiano cheese, or more to taste
Salt to taste
1/2 pound small potatoes, peeled and sliced about 1/4-inch thick
1/4 pound tender young green beans, cut into 1-inch lengths
1 pound trenette, or other long, thin pasta

Steps:

  • Make pesto: In the bowl of food processor, add basil, pine nuts, salt and garlic. Pulse until mixture is coarse and grainy. With the motor running, add oil in slow, steady stream. Add cheese; process just enough to mix well. If sauce is too dry, add a little more oil. Taste; add more cheese or salt, if desired.
  • Bring 6 quarts water to rolling boil. Add at least 2 tablespoons salt and the potato slices. Cook for about 5 minutes, or until potatoes have started to soften but are not cooked through. Add green beans, and continue boiling another 5 minutes.
  • Add pasta, and stir. Start testing pasta at 5 minutes. When it is done, and when potatoes and beans are tender, drain and turn pasta and vegetables immediately into preheated bowl. Add pesto, and mix thoroughly. Serve immediately.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 15 grams, Carbohydrate 49 grams, Fat 19 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 304 milligrams, Sugar 2 grams

NEW POTATOES WITH 5-MINUTE MINT PESTO



New Potatoes with 5-Minute Mint Pesto image

This 5-minute mint pesto comes together in no time and perks up new spring potatoes, pasta, turkey sandwiches and even scrambled eggs. I like my pesto chunky, so this recipe uses less oil than most -- and lots of herbs. Mint is a powerhouse of flavor, so it's balanced by quite a lot of fresh parsley and tangy, salty Parmesan.

Provided by Serena Ball

Categories     side-dish

Time 45m

Yield about 8 servings

Number Of Ingredients 8

2 1/2 pounds small golden- or red-skinned potatoes, cut into 1-inch cubes if larger than 1-inch in diameter (do not peel)
3 cups fresh parsley leaves (see Cook's Note)
1 cup fresh mint leaves
1/4 cup shelled dry-roasted pistachios
3 tablespoons extra-virgin olive oil
2 garlic cloves, roughly chopped
Kosher salt
1/2 cup (2 ounces) freshly grated Parmesan

Steps:

  • Put the potatoes in a medium pot and add cold water to cover; bring to a boil. Lower the heat to medium and cook until barely fork-tender, 12 minutes. Drain.
  • Meanwhile, put the parsley, mint, pistachios, oil, garlic and 1/4 teaspoon salt in a food processor and process until finely minced (see Cook's Note). Transfer to a large bowl and stir in the Parmesan until blended.
  • Toss the pesto with the warm or room-temperature potatoes and serve.

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