Recipe for making spaghetti with Genoese pesto sauce, green beans and potatoes. A very quick recipe and does not require any special cooking skills.
This is an exotic second dish with an extraordinary aroma of pesto sauce, and the combination of noodles with potatoes makes this dish more appetizing and nutritious. Naturally, this dish is not for those who want to lose weight, but it's worth a try. After all, it will not work to tear yourself away from it until you have eaten to capacity.
- Calorie content per 100 g - 570 kcal.
- Servings - 2-3
- Cooking time - 1 hour
Ingredients:
- Pasta - 350 grams
- Genoese pesto - 200 grams
- Beans - green 200 grams
- Potatoes - 2 pcs. (medium)
- Olive oil - 2 tablespoons
Cooking spaghetti with pesto sauce, green beans and potatoes
1. First you need to prepare the sauce itself, for this see the article on how to make Genoese pesto sauce. If it is already ready, then let's start. First you need to take and rinse the beans, cut off the ends and boil good whole pods in salted water. Cut the boiled beans into short pieces. 3. Peel, wash and cut the potatoes into small cubes.
4. Put the potatoes in a saucepan with plenty of salted water and bring to a boil and simmer over low heat until bubbling. 5. Pasta should be boiled with potatoes, for this you need to calculate everything and half-cooked potatoes, bring water to a boil again and put the pasta. 6. Put the beans, pesto sauce and 2 tablespoons of olive oil in a deep cooked dish.
7. Add a few tablespoons of water (take from the pot in which the potatoes and pasta were cooked). This is done so that the paste is not too thick. 8. Now mix everything well. 9. Drain the pasta and potatoes and place in the resulting sauce. Mix everything well again and serve.
Bon Appetit!
There is no need to cook pasta and potatoes together. This is a great way to save time and reduce the work of washing dishes. If you are not sure that everything will be cooked and not overcooked, then separate the cooking process separately.
