Farfalle With Pesto Sauce, String Beans and Potatoes
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2cloves garlic, peeled and crushed
- Sea salt
- 3tablespoons pine nuts
- 1cup fresh basil leaves
- â…“cup extra-virgin olive oil
- ÂĽcup freshly grated Parmesan cheese
- Freshly ground pepper to taste
- 2medium-sized potatoes, peeled and cut julienne style
- 1pound farfalle (bowties)
- ½pound string beans, trimmed
For the Pesto Sauce
For the Pasta
Nutritional analysis per serving (6 servings)
510 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 73 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 15 grams protein; 494 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
With a mortar and pestle, crush the garlic with a teaspoon of salt. Add the pine nuts and gradually add the basil and the oil, a little at a time. Grind until the ingredients have been reduced to a paste (this may also be done in a blender or food processor). Add the grated cheese and pepper and mix well.
- Step 2
Bring six quarts of salted water to a roiling boil. Add the potatoes and the farfalle and cook together for about five minutes. Add the beans. Cook until the farfalle is al dente, and drain.
- Step 3
Put the farfalle and vegetables in a large serving bowl. Add the pesto, toss thoroughly, correct seasoning and serve. Pass extra grated Parmesan cheese separately.
Private Notes
Comments
If I made this again I would leave out the potatoes. They didn't really add anything to the mix.
If I made this again I would leave out the potatoes. They didn't really add anything to the mix.