Best Herby Pesto Bean Potato Pasta Recipes

FARFALLE WITH PESTO SAUCE, STRING BEANS AND POTATOES

Steps:

• With a mortar and pestle, crush the garlic with a teaspoon of salt. Add the pine nuts and gradually add the basil and the oil, a little at a time. Grind until the ingredients have been reduced to a paste (this may also be done in a blender or food processor). Add the grated cheese and pepper and mix well.
• Bring six quarts of salted water to a roiling boil. Add the potatoes and the farfalle and cook together for about five minutes. Add the beans. Cook until the farfalle is al dente, and drain.
• Put the farfalle and vegetables in a large serving bowl. Add the pesto, toss thoroughly, correct seasoning and serve. Pass extra grated Parmesan cheese separately.

PASTA, GREEN BEANS AND POTATOES WITH PESTO

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.