Farfalle With Pesto Sauce, String Beans and Potatoes
Published July 15, 1995
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
FOR THE PESTO SAUCE
2 cloves garlic, peeled and crushed
Sea salt
3 tablespoons pine nuts
1 cup fresh basil leaves
⅓ cup extra-virgin olive oil
¼ cup freshly grated Parmesan cheese
Freshly ground pepper to taste
FOR THE PASTA
2 medium-sized potatoes, peeled and cut julienne style
1 pound farfalle (bowties)
½ pound string beans, trimmed
Nutritional analysis per serving (4 to 6 servings)
73 grams carbs; 4 milligrams cholesterol; 510 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 18 grams fat; 5 grams fiber; 494 milligrams sodium; 15 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
With a mortar and pestle, crush the garlic with a teaspoon of salt. Add the pine nuts and gradually add the basil and the oil, a little at a time. Grind until the ingredients have been reduced to a paste (this may also be done in a blender or food processor). Add the grated cheese and pepper and mix well.
- Step 2
Bring six quarts of salted water to a roiling boil. Add the potatoes and the farfalle and cook together for about five minutes. Add the beans. Cook until the farfalle is al dente, and drain.
- Step 3
Put the farfalle and vegetables in a large serving bowl. Add the pesto, toss thoroughly, correct seasoning and serve. Pass extra grated Parmesan cheese separately.
Private Notes
Comments
If I made this again I would leave out the potatoes. They didn't really add anything to the mix.
If I made this again I would leave out the potatoes. They didn't really add anything to the mix.