Best Haricots Verts And Potatoes With Pesto Recipes
SAUTEED HARICOTS VERTS
Provided by Anne Burrell
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water for shocking.
- Add the beans to the boiling water and cook until tender but still have some bite, 5 to 7 minutes. Strain and immediately transfer the beans to the salted ice water. Once cool, strain and set aside until ready to use.
- Coat a large saute pan with olive oil. Add the garlic and crushed red pepper, and set over medium-high heat. When the garlic becomes golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until hot and coated with oil. Transfer the beans to a serving bowl, season with salt and serve right away.
PESTO PASTA WITH POTATOES AND GREEN BEANS RECIPE
Steps:
- In a large pot of salted boiling water, boil pasta, potato, and green beans until pasta is al dente and potato and green beans are very tender. Drain, reserving 1 cup cooking water, and transfer pasta, potato, and green beans to a large mixing or serving bowl.
- Add pesto sauce to pasta along with 1/4 cup pasta cooking water. Toss well to emulsify pesto and pasta water into a creamy sauce. Add more pasta water, 1 tablespoon at a time, as needed, if pasta is too dry. Drizzle in fresh olive oil, if desired. Serve with Parmigiano Reggiano on the side.
Nutrition Facts : Calories 422 kcal, Carbohydrate 33 g, Cholesterol 14 mg, Fiber 3 g, Protein 11 g, SaturatedFat 5 g, Sodium 509 mg, Sugar 2 g, Fat 28 g, ServingSize Serves 4, UnsaturatedFat 0 g
HARICOTS VERTS
Haricots verts are blanched and tossed in lemon juice for a simple accompaniment.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 3
Steps:
- Prepare a large bowl of ice water and set aside. Bring a 4-quart pot of lightly salted water to a rolling boil. Add the haricots verts and blanch until vibrant, about 5 minutes.
- Drain in a colander, then submerge in the bowl of ice water. Drain and arrange in a serving bowl. Add salt and lemon juice, toss, and serve family style.
POTATOES AND HARICOTS VERTS WITH VINAIGRETTE
Categories Salad Potato Vegetable Side Picnic Vegetarian Quick & Easy Backyard BBQ Green Bean Summer Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Whisk together vinegar, mustard, pepper, sugar, and 1 teaspoon salt in a small bowl. Add oil in a slow stream, whisking until emulsified.
- Quarter potatoes, then cover with cold water by 1 inch in a 4- to 5-quart pot and bring to a boil with remaining teaspoon salt. Reduce heat and simmer, uncovered, until potatoes are tender, 8 to 10 minutes. Drain, then transfer hot potatoes to a large bowl and toss with onion and all but 1/4 cup vinaigrette. Cool to room temperature, about 1 hour.
- While potatoes cool, cook green beans in a 3-quart saucepan of boiling salted water, uncovered, until crisp-tender, 3 to 4 minutes, then drain and transfer to a bowl of ice water to stop cooking. Let stand 2 minutes. Drain and pat dry.
- Just before serving, toss potato mixture with green beans, celery, parsley, and remaining 1/4 cup vinaigrette.
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