Farfalle With Pesto Sauce String Beans And Potatoes Recipes
PESTO PASTA WITH GREEN BEANS AND POTATOES
Penne pasta is tossed with fresh green beans and red potatoes in a creamy pesto-yogurt sauce. Different and yummy!
Provided by Kat
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 574.8 calories, Carbohydrate 88.3 g, Cholesterol 12.9 mg, Fat 16.3 g, Fiber 7.4 g, Protein 19.6 g, SaturatedFat 4.5 g, Sodium 266.1 mg, Sugar 5.3 g
FARFALLE WITH PESTO
Make and share this Farfalle With Pesto recipe from Food.com.
Provided by Irmgard
Categories European
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook the pasta according to the package directions.
- Drain and rinse with cold water; drain again.
- In a food processor or blender, process the pine nuts, garlic and basil leaves until finely chopped.
- With the processor running, pour in the olive oil until combined.
- Add the cheese, lemon juice, salt and pepper.
- Toss the pesto with the pasta.
- Mix in the peas, cucumber and green onions.
- Serve garnished with basil leaves.
FARFALLE WITH PESTO SAUCE, STRING BEANS AND POTATOES
Provided by Moira Hodgson
Categories dinner, weekday, pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 504, UnsaturatedFat 13 grams, Carbohydrate 73 grams, Fat 17 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 491 milligrams, Sugar 4 grams
FARFALLE AND PESTO SALAD
Here's a simple salad that doesn't take much effort to put together. It would be a good choice for your next potluck.
Provided by Sackville
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook the pasta.
- Drain, reserving a couple tablespoons of cooking water.
- Keep the pasta warm.
- Coordinate the cooking so the potatoes are ready at the same time.
- They will probably need to boil in a separate pan of water for 15 minutes.
- Drain.
- Cut the beans in half and boil them in salted water for two minutes.
- Drain.
- While the beans, potatoes and pasta are cooking, tip the pesto into a bowl large enough to hold the finished salad.
- Mix the garlic into the pesto, along with the olive oil and the two tablespoons cooking water.
- Put the pasta, potatoes and beans into the bowl.
- Toss and serve.
Nutrition Facts : Calories 461.3, Fat 12.5, SaturatedFat 2.3, Cholesterol 3.3, Sodium 69.2, Carbohydrate 73.7, Fiber 6, Sugar 2.7, Protein 13.8
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5/5 (11)Category Main CourseCuisine Italian, Liguria, Northern ItalyTotal Time 45 mins
- If it’s possible, choose medium sized young basil leaves (brighter green). Rinse the leaves under water and dry them with paper towels. Dry fry the pine nuts for 2-3 minutes if you prefer to have them toasted.
- Peel the garlic cloves and put them into a mortar with pine nuts. Grind until you have a paste Then add some basil leaves, and a little coarse salt, and 3 tbsp of olive oil.Keep working with the pestle, while continuing to add more basil leaves and olive oil until the pesto is smooth and consistent. Finally, transfer to a bowl and add the cheeses and stir well.
- You can either put all the ingredients in the blender and pulse a few seconds at a time until you have the right consistency. Don’t keep pulsing for too long at once as the blender will heat up and this can spoil the basil. Alternatively, crush the pine nuts in a pestle and mortar or with a hammer. Blend the olive, oil, basil, salt and garlic until you have the right consistency. Add the cheese and crushed pine nuts after. Mix well with a fork or wooden spoon.
- Wash the vegetables, then top and tail the green beans and cut them into 2 or 3 pieces. Peel the potatoes and cut into cubes. Fill a large pot with water and bring to boil, then add the sea salt.
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Reviews 5Category Main CourseCuisine ItalianEstimated Reading Time 5 mins
- Wash the green beans, remove the ends, and chop them into 2-inch pieces. Wash the potatoes and cut them into 1-inch chunks.
- Place the potatoes in a pot and cover them with water. Bring the potatoes to a boil and cook them until tender, about 10 minutes. Drain and place in a large bowl.
- Meanwhile, place water in another pot and bring to a boil. When it is boiling, add the green beans and cook until tender, around 6 minutes. Remove the beans with a slotted spoon and place in the bowl with the potatoes.
- Reserve the hot water from the green beans to use for the pasta, adding more to be able to cover the pasta when it is added. Bring the water to a boil and add a pinch of salt. Add the cavatappi and boil until tender according to the package instructions, around 8 minutes. Drain and place in the bowl with the potatoes, reserving a bit of cooking water in the pot.
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From sodelicious.recipes
3/5 (2)Total Time 30 minsCuisine ItalianCalories 549 per serving
- Heat a skillet, add oil and start cooking the shrimp. After 1 minute add garlic and season with salt and pepper.
- Separately heat another skillet and add the cooked farfalle, pesto sauce and a small glass of water.
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- In the bowl of a food processor, puree the basil, pine nuts, garlic, and balsamic until finely chopped. With the processor running, add the oil in a stream until it is all incorporated. Scrape the pesto out of the processor and into a bowl. Add the parmesan cheese and mix it in. Taste and add salt and pepper as needed.
- Add the pesto and 1/4 cup of the reserved pasta water to the bowl with the past and vegetables. Toss well so that the pasta water and pesto emulsify into a creamy sauce. If needed add more pasta water a little at a time so that the sauce is creamy but not watery.
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- First make the pesto. Using a pestle and mortar (or a food processor), crush the garlic with a good pinch of salt to a fine paste. Add the basil leaves and crush until leaves become a pulp. Add the pine nuts and crush again to a paste, then add the grated Parmesan and 2 tablespoons of water. Mix to combine, then slowly stir in the olive oil. Set aside.
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