Best Pasta With Pesto Potatoes And Broccoli Recipes

PESTO PASTA & POTATOES

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain; transfer to a large bowl., Meanwhile, cook pasta according to package directions, adding green beans during the last 5 minutes of cooking. Drain, reserving 3/4 cup pasta water; add to potatoes. Toss with pesto, cheese and enough pasta water to moisten.

PASTA WITH BROCCOLI PESTO

Steps:

• Steam the broccoli flowerets about three minutes, until tender but still bright green. Rinse under cold water, then drain and set aside. Put a large pot of salted water on the stove to boil for the pasta.
• When the broccoli is done, reserve four small flowerets for garnish and place the rest in the food processor along with the garlic and nuts. Process until finely ground.
• With the machine running, pour the olive oil into the food processor through the feed tube. Stop the machine, scrape the sides, season with salt and pepper and process briefly. Transfer the mixture to a dish and set aside.
• When the water is boiling, place the pototoes in the pot and boil for five minutes. Add the pasta, stir to separate the strands and cook until the pasta is al dente, about eight minutes. Drain potatoes and pasta together and transfer to a warm serving dish.
• Toss the pasta and potatoes with the pureed broccoli mixture. Divide the pasta among four shallow bowls and garnish each serving with a reserved broccoli floweret and serve immediately with Parmesan cheese on the side.

BOW-TIE PASTA WITH BROCCOLI AND POTATOES

Steps:

• Bring a large pot of salted water to a boil. Add the potatoes and cook 10 minutes, then add the broccoli and pasta and cook as the pasta label directs.
• Meanwhile, melt the butter in a large skillet over medium heat. Add the leeks, 1 1/2 teaspoons salt, and pepper to taste. Cook until soft, about 7 minutes.
• Put the lettuce in a colander. Reserve 1 cup cooking water, then drain the pasta, broccoli and potatoes over the lettuce to wilt it. Return the pasta and vegetables to the pot.
• Add the leeks to the pot and stir in enough of the reserved cooking water to moisten. Stir in the cheeses and season with salt and pepper. Top with more parmesan.

PASTA WITH PESTO, BROCCOLI, AND POTATOES

Steps:

• Cook potatoes in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer potatoes to cutting board; return water to boil. Add broccoli; cook 3 minutes. Using slotted spoon, transfer broccoli to large bowl; return water to boil. Add linguine and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking water. Cut potatoes into small chunks. Add potatoes, pasta, and pesto to broccoli and toss, adding reserved cooking water by tablespoonfuls to moisten if necessary. Season with salt and pepper. Serve, passing cheese separately.

BROCCOLI PESTO PASTA

Steps:

• Tip the pasta into a large pan of boiling salted water and cook according to pack instructions. Meanwhile, bring a smaller pan of salted water to the boil, add the broccoli and boil for 4 minutes.
• Drain the broccoli and return it to the pan. Lightly mash the broccoli with a potato masher or fork. Finely grate the garlic and zest the lemon, then mix into the broccoli with the chilli flakes and pine nuts. Cut the lemon in half and keep for later.
• Drain the pasta and return it to the pan. Stir in the broccoli pesto and squeeze over the juice of 1⁄2 lemon. Pour in the olive oil and generously season with salt and pepper. Spoon in the grated Parmesan, toss the pasta well and serve.

PASTA AND POTATOES WITH PESTO

Steps:

• Place all pesto ingredients except the oil in a food processor and process well. With the machine still running, add oil and blend until the consistency of soft butter.
• In covered saucepan, cook beans in salted water for 2-3 minutes.
• Add potatoes and cook until tender about 8-10 minutes.
• Meanwhile, cook pasta according to the instructions on the pasta package. Drain pasta.
• Drain the potatoe/Green bean mixture reserving 2-3 T. of the liquid.
• Add the liquid to the pesto and toss with butter.
• Combine pesto, vegetables and pasta and toss until well coated.
• Salt and pepper to taste.
• Serve with grated Parmesan Cheese.