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

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Ingredients

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