penne with basil pesto, green beans, and potatoes
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Author: Rachel Hathaway Status: published license cc-by tags: food, almonds, pasta, basil, garlic, dinner, cheese, pine nuts, olive oil, parmesan, potatoes, lunch, walnuts, green beans, penne, whole wheat, kansas city, missouri, 'kansas, city',
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Share on TwitterFor the pesto I used a Martha Stewart recipe:
1/2 c pine nuts or walnuts (I used some blanched almonds)
4 c loosely packed fresh basil (I just filled the food processor)
1/2 c finely grated parmesan cheese
1 garlic clove
salt and pepper
1/2 c or so of olive oil
Toast the nuts if you want. Toasted pine nuts are awesome, but a bit expensive for me. In a food processor, add nuts, basil, cheese, garlic, and some salt and pepper. Pulse until finely chopped. With the machine running, add the oil in a steady stream until smooth.
Everything else:
I chopped 4 potatoes into maybe 1/2-inch cubes. Boil some water. Add some pasta and the potatoes (my pasta was whole wheat, so the cooking time for it + the potatoes was the same). When the pasta and potatoes are almost done, throw in some green beans for a couple of minutes. Drain the pasta, potatoes and beans, then toss with the pesto. EAT!
