Gemelli pasta with pesto sauce, potatoes and green beans
Votes: 2
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 570, total fat 26 G., saturated fats G., proteins 17 G., carbohydrates 71 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 570, total fat 26 G., saturated fats G., proteins 17 G., carbohydrates 71 G., fiber G., cholesterol mg, sodium mg, sugar G.
Gemelli pasta with pesto sauce, potatoes and green beans - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 280 g of gemelli pasta
- 230 g green beans, cut at an angle into 2 parts
- 4 small potatoes (about 230 g)
- 1 tbsp. l. olive oil
- Ground pepper
- 200 g chilled pesto sauce (about 3/4 cup)
- 1 teaspoon grated lemon zest
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Recipes with similar ingredients: fusilli spiral pasta, green beans, lemon zest, pesto sauce, potato
Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, adding the beans for the last 2 minutes of cooking. Reserve 3/4 cup of the pasta cooking water and drain the remaining pasta in a colander. Set the pot aside.
- Meanwhile, poke holes in the potatoes with a fork. Microwave until softened, about 5 minutes. Let cool slightly, then slice.
In the same pan you cooked the pasta in, heat the olive oil over medium-high heat. Add the potatoes, season with salt and pepper, and cook, stirring occasionally, until golden brown, about 5 minutes. - Add the pasta and beans and stir. Remove from heat and add the pesto, lemon zest, and 1/4 cup of the reserved pasta cooking water; stir, adding more of the reserved cooking water if necessary. Season with salt and pepper.
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