cooked 3/4 lb linguini 1/2 c vegetable stock 1/2 c onion :
diced 2 tsps garlic
minced 2 tsps red pepper flakes 1 1/2 c plum tomatoes :
diced 1/2 c tomato juice 4 c assorted greens salt and pepper Cook potatoes until firm-tender (bake, steam or microwave). When cool enough to handle, cut potatoes into 1-inch chunks. Cook green beans in vegetable stock and refresh in cold water. Cook pasta. Heat 1/2 c. stock in saute pan; add onions and cook covered until tender. Add garlic and red pepper flakes and cook 2 minutes. Add tomatoes and tomato liquid, potatoes, greens and green beans and cook until greens are wilted and potatoes are heated through. Season with salt and pepper. Toss cooked pasta with warm sauce.
How To make Linguini with Greens and Potatoes's Videos
Barilla | How to make Linguine with Pesto Genovese, green beans and potatoes
How to make Linguine with Pesto Genovese, green beans and potatoes
Ingredients for 4 servings:
340gr Barilla Linguine 1/2 jar Barilla Pesto Genovese 100g potatoes 150gr green beans, sliced Sea salt and pepper, to taste Rock salt, for cooking water
Method: 1. Peel the potatoes and cut them into 1 cm cubes. 2. Wash and clean the beans and cut them into 1cm pieces. 3. Bring a large saucepan of water to the boil. Once boiling add rock salt (7 grams per litre of water). 4. Drop the Linguine into the boiling water and cook as per instructions on the box. 5. Four or five minutes before draining the pasta, add the green beans and potatoes into the pasta water. 6. Once ready, drain pasta and vegetables, reserving a little of the pasta water. 7. Put the Linguine and vegetables in to a large mixing bowl and add the Pesto Genovese. Adding a little of the cooking water as required, and mix until everything is evenly coated in Pesto. 8. Serve with a drizzle of Extra Virgin Olive oil.