Penne with Potatoes, Green Beans and Pesto
Penne with Potatoes, Green Beans & Pesto
This is a gluten-free version of a classic Italian dish. I often add some rinsed, drained canned Northern (white) beans for added protein. Omnivores can add sliced cooked sausages.
8 small red potatoes, washed and quartered
10-12 oz. fresh green beans, trimmed and cut
14-16 oz. GF penne - I like Tinkyada Pasta Joy
1/2 cup prepared basil pesto
12 sweet grape or cherry tomatoes, washed, halved
1/4 cup pine nuts or slivered almonds
Parmesan, shavings or curls (a vegetable peeler works!)
Bring a large pot of salted water to a rolling boil. Cook the potatoes and green beans for 2 minutes. Add the GF pasta to the pot, stir and cook until the pasta is al dente and the potatoes are tender. Drain it all in a colander, and pour the mixture into a large warmed serving bowl. Gently toss with the pesto. Scatter the tomatoes, pine nuts and shavings of Parmesan on top and serve immediately.
Serves 4.
Cook's notes::
When I am adding white beans to this dish I use a large non-stick skillet drizzled with a touch of olive oil to heat the white beans with some fresh minced garlic. When the pasta and veggies are done I pour the drained pasta and potato-green bean mix into the skillet and lightly toss to combine. I remove the skillet from the heat and add in the pesto and tomatoes, gently tossing everything to coat. Then I pour the mix into a warm serving dish and top with pine nuts and Parmesan shavings.
This is a gluten-free version of a classic Italian dish. I often add some rinsed, drained canned Northern (white) beans for added protein. Omnivores can add sliced cooked sausages.
8 small red potatoes, washed and quartered
10-12 oz. fresh green beans, trimmed and cut
14-16 oz. GF penne - I like Tinkyada Pasta Joy
1/2 cup prepared basil pesto
12 sweet grape or cherry tomatoes, washed, halved
1/4 cup pine nuts or slivered almonds
Parmesan, shavings or curls (a vegetable peeler works!)
Bring a large pot of salted water to a rolling boil. Cook the potatoes and green beans for 2 minutes. Add the GF pasta to the pot, stir and cook until the pasta is al dente and the potatoes are tender. Drain it all in a colander, and pour the mixture into a large warmed serving bowl. Gently toss with the pesto. Scatter the tomatoes, pine nuts and shavings of Parmesan on top and serve immediately.
Serves 4.
Cook's notes::
When I am adding white beans to this dish I use a large non-stick skillet drizzled with a touch of olive oil to heat the white beans with some fresh minced garlic. When the pasta and veggies are done I pour the drained pasta and potato-green bean mix into the skillet and lightly toss to combine. I remove the skillet from the heat and add in the pesto and tomatoes, gently tossing everything to coat. Then I pour the mix into a warm serving dish and top with pine nuts and Parmesan shavings.
Tags: gluten free recipes vegetarian vegan
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