At a Glance
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- Yield: 1
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Recipe By: United States Potato Board
If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.
- 3 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 2 new potatoes
- 1/3 cup small green beans cut in 1 inch pieces (about 2 ounces)
- 3 to 4 ounces fresh tagliarini or fettuccine*
- 1/2 cup pesto*
- Grated Parmesan cheese*
Rub new potatoes with 2 teaspoons olive oil, season with salt and pepper and roast them in a 350 oven until cooked through, about 35 minutes. Shake the pan from time to time for even cooking. Or parboil in salted water until cooked through but not soft. .When they are cool, cut the potatoes into bite sized pieces. ( You might want to double the potatoes and use them for another recipe.)
Remove pesto from refrigerator.
Cook green beans in a large pot of boiling salted water until tender. Remove with slotted spoon to a colander, drain and refresh with cold water. Drain again and pat dry. Keep the water at a boil.
Heat 2 tablespoons olive oil in a sauté pan and cook the diced potatoes over medium high heat until golden on all sides.
Drop the pasta into the boiling green bean water and stir well.
Reduce heat in sauté pan to low and add green beans to the potatoes and warm through, stirring well. Turn off the heat and when the pasta is done, drain but reserve 2 tablespoons of warm pasta water. Add the pesto and the pasta water to the vegetables in the pan, toss well and then toss with the drained pasta. Serve at once, and sprinkle with grated cheese.