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1/2 pound Yukon gold potatoes (peeled if desired)
1 tablespoon kosher salt
10 ounces green beans, ends trimmed
1 pound dry linguine or spaghetti
1 cup pesto
1/4 cup (1 ounce) grated Parmesan
1/4 cup pine nuts, toasted (optional)
|Place the potatoes and salt in a large pot. Add enough cold water to cover. Bring to a boil. Reduce heat and
simmer until the potatoes are almost fork-tender, about 15 minutes. Add the beans and cook until tender, about 5
minutes. Meanwhile, cook the pasta according to the package directions. Drain the potatoes and green beans separately
from the pasta. Let cool. Cut the potatoes into a 1/2-inch dice and cut the green beans into 1-inch pieces. Transfer
the pasta, potatoes, and green beans to a large bowl. Add the pesto, Parmesan, and pine nuts (if using) and toss.
Divide among individual plates.
NUTRITION PER SERVING
CALORIES 820(37% from fat); FAT 34g (sat 7g); SUGAR 7g; PROTEIN 25g; CHOLESTEROL 15mg; SODIUM 1,150mg; FIBER 6g; CARBOHYDRATE 104g