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Ingredients
| pasta (penne): 0.5 lb |
| red potatoes: 12 oz (cut into 1/4 inch slices) |
| canned green beans: 0.25 lb |
| olive oil: 1 Tbl |
| garlic: 1 clove (minced) |
| salt: 1/2 tsp |
| black pepper: 1 tsp |
| whole plain yogurt: 1/2 cup |
| pesto sauce: 1/3 cup |
| parmesan cheese (grated): 1/4 cup |
Pesto Pasta with Green Beans and Potatoes
Credit: allrecipes.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
- Bring a large pot of lightly salted water to a boil, and cook the penne pasta for 8 to 10 minutes, until al dente. Remove from heat, drain, and return to the pot.
- Bring a medium saucepan of water to a boil, and cook the potatoes about 7 minutes. Place the green beans in the saucepan with the potatoes. Continue cooking about 3 minutes. Drain the partially cooked potatoes and green beans, and set aside.
- Heat the olive oil in a large skillet over medium heat, and saute the garlic about 1 minute. Stir in the potatoes and green beans. Season with salt and pepper. Cook and stir until potatoes and beans are tender and lightly browned.
- Toss the potato mixture into the pot with the drained pasta. Mix in the yogurt, pesto, and Parmesan cheese. Reserve a little Parmesan to sprinkle on top when serving.