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This was a new twist on pasta for me too, pasta and potatoes in the same pot... hmm. It works well, though, and gives a simple and satisfying meal, enhanced by delicious basil pesto. I had pesto in the fridge, so used that, and added some freshly torn basil leaves when I served up. I did cook the potatoes and beans for longer than 5 minutes, maybe about 10, whilst the potatoes shouldn't be mushy, I did want them to be tender, and my husband doesn't like crunchy beans, so 5 minutes wasn't long enough. A lovely and different pasta meal, thanks, southern chef! Made for My-3-Chefs, November 08

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Karen Elizabeth November 28, 2008
Linguine With Potatoes, Green Beans and Pesto