| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
Instructions
- Toss 8 ounces green beans with olive oil, salt and pepper on a baking sheet. Quarter 1 pound small red-skinned potatoes; toss with olive oil, salt and pepper on a separate baking sheet. Roast at 425 degrees F until the vegetables are browned, 15 minutes for the green beans and 25 to 30 minutes for the potatoes; let cool. Cook 8 ounces gemelli as the label directs. Drain, then toss with 1/4 cup olive oil and the zest of 1 lemon; let cool. Add the beans and potatoes, the juice of 1/2 lemon, 1/2 cup chopped basil and 1/4 cup toasted pine nuts; toss. Top with shaved Parmesan.
Reviews
Loved this recipe for a new twist to pasta salad. Followed the recipe but I did add garlic powder to the olive oil for the beans and potatoes. I served it warm with a sprinkle of lemon pepper. It wa the perfect side with Giada’s sausage and pepper recipe.
Made this last week to rave reviews. Followed the recipe except I used one cookie sheet and just added the green beans 15” after the potatoes. I used french green beans and small red potatoes. Two of my guests asked for the recipe the next day. A winner for sure.