A combination of shortcut ingredients and techniques makes this meal ready in about 20 minutes. Microwaving the potatoes instead of boiling keeps them from getting waterlogged and primes them to absorb the pesto. Combining potatoes, pesto and pasta is a classic Italian combination, and turns the panty staples used in this recipe into a hearty meal.
| Level: | Easy |
| Total: | 20 min |
| Active: | 15 min |
| Yield: | 4 servings |
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
Instructions
- 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 |
| Total Fat | 26 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 15 milligrams |
| Sodium | 539 milligrams |
| Carbohydrates | 71 grams |
| Dietary Fiber | 6 grams |
| Protein | 17 grams |
| Sugar | 9 grams |
Reviews
This was super fast and easy on a busy weeknight. I had a box of cavatappi and 9 ounces of small Yukon Gold potatoes in my pantry and green beans (originally fresh) in the freezer, so this was a perfect use-up. I was going to serve Italian turkey sausages on the side, but decided to cut them up and add them with the cooked potatoes. It was a good addition. I will definitely be making this again.
This was super easy and really good! I would have never put potatoes in pasta but it really works. This would be a great side dish with a steak.
A classic and wonderful preparation from the Liguria region of Italy! I think the gemelli mimic the traditional trofie very well!
Amazing! So few ingredients so it was super easy to put together late on a weeknight. I wouldn’t have thought to put potatoes in a dish like this, but they really work.
This was delicious and quick! I like to add about 2 tablespoons of ricotta cheese to my pesto for a creamier pasta and sprinkle a little parmesan on top. Will be making this again very soon!