Prep 25 mins
Cook 15 mins
This is a delicious dish to serve warm or at room temp. Its a nice way to dress up any meal! It can easily be halved or doubled! This is even great to serve as a meal for people who dont like large meals :-)
- 2 red potatoes, peeled and cut into 1 inch cubes
- 1 tablespoon salt
- 8 ounces cavatappi pasta or 8 ounces any other small tubular pasta
- 8 ounces trimmed and halved green beans (you can also use broccoli florets!)
- 1⁄2 cup pesto sauce
- salt and pepper, to taste
- Place your potato cubes in a large pot of water and bring it to a boil.
- Add one tablespoon of salt and your pasta, and return to a boil and cook 2 mins.
- Add your green beans (or broccoli) and return to a boil.
- Allow to cook until vegetables are tender and pasta is al dente, approximately 6-7 minutes.
- Drain and toss with your pesto.
- Season with salt and pepper to taste, and serve warm, or even at room temperature.
I really didn't care for this recipe much. It was easy to make, but much to "pesto-y" for my liking. I didn't think the pasta and the potatos went well together either. Sorry.
I adored this recipe. Something about the starch from the pasta affecting the finish of the potatoes and vice-versa. One pot, purchased pesto (didn't need a full 1/2 cup), 20 minutes, what more could you ask for. A nice salad on the side and dinner's done. We loved the potatoes but also thought we didn't need to eat them along with the pasta so they're going to be part of tomorrow night's menu. I know they wouldn't have turned out the same if they had been cooked and dressed on their own-I've done it. As I said, something about the combination of the two starches...