Pesto Pasta with Green Beans and Potatoes

Pesto Pasta with Green Beans and Potatoes

32
Kat 1

"Penne pasta is tossed with fresh green beans and red potatoes in a creamy pesto-yogurt sauce. Different and yummy!"

Ingredients

45 m {{adjustedServings}} servings 575 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 575 kcal
  • 29%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 88.3g
  • 28%
  • Protein:
  • 19.6 g
  • 39%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 266 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil, and cook the penne pasta for 8 to 10 minutes, until al dente. Remove from heat, drain, and return to the pot.
  2. Bring a medium saucepan of water to a boil, and cook the potatoes about 7 minutes. Place the green beans in the saucepan with the potatoes. Continue cooking about 3 minutes. Drain the partially cooked potatoes and green beans, and set aside.
  3. Heat the olive oil in a large skillet over medium heat, and saute the garlic about 1 minute. Stir in the potatoes and green beans. Season with salt and pepper. Cook and stir until potatoes and beans are tender and lightly browned.
  4. Toss the potato mixture into the pot with the drained pasta. Mix in the yogurt, pesto, and Parmesan cheese. Reserve a little Parmesan to sprinkle on top when serving.
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Reviews

32
  1. 44 Ratings

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Several years ago I spent time in Italy with my Italian friend when she went home to visit. While there we visited her friend in Liguria and was served this dish as it is very popular in that r...

I made this with angel hair, and replaced the yogurt with light sour cream. Also added in mushrooms. Girlfriend is a PESTO FREAK and LOVED IT!

Kat, you've got a 5-star recipe here! I thought it was a delicious blend of flavor that I would be proud to serve guests. I didn't have any prepared pesto, although I do have LOTS of Lime Basi...