Side Dish | PESTO PASTA SALAD WITH POTATOES AND GREEN BEANS | How To Feed a Loon
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This pesto pasta salad is so deeply flavorful and unbelievably easy to prepare! The perfect side dish. Great served warm or at room temp!
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Spaghetti, green beans, potatoes and pesto. Vegetarian, really tasty
A vegetarian dish, that is prepared with fresh green beans, potatoes, pesto and spaghetti. It is rather unusual and tastes really good with an easy to realize sauce, as here in Germany we like sauces.
Ingredients for 2 persons:
300 g green bush-beans
200 g potatoes
180 g fresh or 150 g store-bought dry spaghetti
app. 8 teaspoons pesto
2 - 4 tablespoons olive oil
basil for decoration
Please keep in mind: the green beans have to be cooked apart from the potatoes and spaghetti. Their cooking liquid has to be discarded completely, because green beans contain a hard to digest substance that dissolves into the water and gets lost by discarding it. That is why they should always be cooked properly and never be eaten raw.
Cooking time with store-bought, dry spaghetti:
potatoes 4 min.
potatoes + spaghetti 9 min.
makes in total =13 min.
cooking time with fresh spaghetti:
potatoes 10 min.
potatoes + spaghetti 3 min.
makes in total = 13 min. Guten Appetit!
pasta with potatoes and green beans with basil pesto sauce recipe
pasta with potatoes and green beans with basil pesto sauce recipe ↓ ⠀
• 100g basil (leaves only)⠀
• 50g pine nuts⠀
• 1 clove of garlic⠀
• 50g parmesan, plus more for serving ⠀ ⠀
• 50g potato per person, peeled and chopped into small squares ⠀
• 50g green beans (fresh or frozen) per person, cut into short pieces ⠀
• 60ml olive oil⠀
• salt⠀
• an ice cube (this keeps the sauce bright green)
• about 80g pasta per person⠀
1. wash and dry the basil leaves⠀
2. toast the pine nuts lightly in a pan for a few minutes on medium heat (so slightly brown) then let them cool ⠀
3. put the basil, garlic, pine nuts, olive oil, salt, parmesan and ice cube in blender⠀⠀⠀
4. store pesto in an airtight container, drizzle a layer of olive oil on top and refrigerate for up to one week (or freeze for 3-4 months) ⠀
5. in boiling water, cook the potato, green beans and pasta together ⠀
6. usually the potato takes about 20 minutes, the green beans take about 6 minutes and the pasta according to the suggested time, so cook accordingly⠀
7. once all is cooked, reserve some pasta water before draining, turn off heat and mix the pasta, potato, green beans and pesto (add reserved pasta water if needed) and more parmesan (turn heat on low if needed)
⠀
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Pesto and Green Bean Pasta with Giada De Laurentiis | Giada Entertains | Food Network
This is the perfect springy pantry recipe!
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Whether it's a casual game night, a family get-together or a big party, Giada De Laurentiis shares tips, secrets and recipes for planning the perfect event.
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Fusilli with Pesto and Green Beans
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 15 min
Active: 15 min
Yield: 6 servings
Ingredients
Kosher salt
One 8-ounce package whole-grain or gluten-free fusilli pasta, such as Tru Roots
2 tablespoons olive oil
1 shallot, chopped
8 ounces green beans, trimmed and cut in 1-inch pieces
One 10-ounce bag frozen peas
1/2 cup freshly grated Parmesan
1/3 cup store-bought pesto
1/2 cup ricotta cheese, such as Calabro
Directions
Bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Add the pasta and cook 1 minute less than the package instructions, about 5 minutes. Drain well, reserving 1/3 cup of pasta water.
Meanwhile, heat a large skillet over medium-high heat. Add the oil and shallots with 1/2 teaspoon salt and cook for 1 minute. Add the green beans and another 1/2 teaspoon salt. Cook, stirring often, until the beans are just cooked through, about 4 minutes. Stir in the peas and cook another minute to warm through. Add the cooked pasta to the skillet along with the reserved water. Top the bare pasta with the Parmesan and add the pesto. Toss well to coat. Dollop the ricotta over the top and serve.
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Pesto and Green Bean Pasta with Giada De Laurentiis | Giada Entertains | Food Network
Linguine Pasta with Basil Pesto, String Beans & Potatoes
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[ENG] Pasta with Pesto, Green Beans, and Potatoes - 간단하고 맛있는 감자와 껍질 콩을 넣은 바질 페스토 파스타 만들기
안녕하세요, ‘바질 페스토’ 비디오에 이어서 ‘감자와 껍질 콩을 넣은 바질 페스토 파스타’ 를 만들어 보겠습니다. 이 레시피는 얼마전에 윌리엄 앤 소노마 요리책을 보고 시도해 보았는데요, 생각보다 너무 간단하고 맛있어서 자주 만들어 먹는 요리가 되었습니다. 이 파스타 요리는 차게 드셔도 좋고 따뜻하게 드셔도 맛있습니다.
Hello, everyone. Today, I am making a pasta dish using the basil pesto from the previous video. This recipe is from one of Williams and Sonoma’s cook books. Ever since I tried it, it became one of my favorite. This dish is good both warm or cold.
1인분 기준
재료: 페스토 4~5 큰 스푼. 펜네, 파르펠레와 같은 짧은 파스타 200 그램. 감자 1개. 껍질 콩 한줌.
Makes 1 serving
Ingredients: 4~5 tablespoons of basil pesto. 200 grams of short pasta. 1 boiling potato. green beans trimmed.
MUSIC - Stoic Morning Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License