One-pot green bean, potato & pesto pasta
- Esther Clark
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Serves 4 - 5
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 4 out of 5.4 ratingsRate
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For a speedy and nutritious midweek meal, combine pesto and greens with pasta and new potatoes – a light supper for long summer evenings
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
350g baby new potatoes
-
400g penne or fusilli
-
1 litre hot vegetable stock
-
200g fresh pesto
(ensure vegetarian, if needed)
-
120g green beans
trimmed
-
½ lemon
zested
-
grated parmesan or vegetarian alternative
to serve
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Nutrition: per serving
-
kcal488
-
fat18g
-
saturates3g
low
-
carbs65g
-
sugars5g
low
-
fibre8g
-
protein12g
-
salt0.37g
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Method
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step 1
Tip the potatoes, pasta and stock into a flameproof casserole. Bring to the boil over a medium heat, then reduce the heat to a simmer and cook for 15 mins uncovered and stirring occasionally. Stir in the pesto, green beans, lemon zest and some seasoning, and cook for 2 mins more.
-
step 2
Cover the pot with a lid, remove from the heat and leave to stand for 5 mins. Serve the pasta in bowls, topped with grated cheese.
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A star rating of 4 out of 5.4 ratings
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