HARICOTS VERTS AND POTATOES WITH PESTO
This is a simple recipe with commonly found ingredients that can be prepared relatively quickly. The pesto adds tons of complex flavor, so minimal seasoning is necessary. I like to serve this as a side with a lean, grilled steak, but would pair well with chicken or pork, too. For a vegan side, choose a pesto without cheese.
Provided by sarahannimal
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until almost fork-tender, about 15 minutes. Drain water and leave potatoes in the warm pot to remove excess water.
- Heat olive oil in a large nonstick frying pan over medium-high heat. Saute haricots verts, seasoning with salt, until bright green but still crunchy to the bite, about 5 minutes.
- Add potatoes and pesto to the green beans. Stir to mix and heat throughout. Remove from heat and serve immediately.
Nutrition Facts : Calories 139.1 calories, Carbohydrate 20.8 g, Cholesterol 1.2 mg, Fat 5.3 g, Fiber 3.5 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 77.5 mg, Sugar 0.8 g
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