Photo: Stephanie Studer
Penne with Pesto, Potatoes and Green Beans
11 ingredients
openrecipes
At its best, pesto is a beautiful emerald green and still has a bit of texture. In Italy, it is traditionally paired with trenette
Estimated Nutrition (whole recipe, rough)
729
Calories
17g
Protein
54g
Fat
50g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Bell Pepper | 1 medium (119g) | 31 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups lightly packed fresh basil leaves
- 3 Tbs. pine nuts
- 1 garlic clove, coarsely chopped
- 1/2 tsp. salt, plus more, to taste
- 1/3 cup extra-virgin olive oil
- 1/4 lb. Parmigiano-Reggiano cheese, grated
- 2 Tbs. salt
- 1/2 lb. small red potatoes, peeled and cut into slices about 1/4 inch thick
- 1/2 lb. young slender green beans, stem ends trimmed
- 1 lb. penne, ziti or trenette
- 1 Tbs. unsalted butter, at room temperature
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes