Red Potato and Green Bean Pasta
A great vegetarian pasta dish with red potatoes, green beans and a creamy pesto-yoghurt sauce. Delicious!
Ingredients
Serves: 4
- 250g penne
- 4 red potatoes, cut into 5mm slices
- 125g fresh green beans, cut into 5cm pieces
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 pinch salt and pepper to taste
- 1/2 cup plain yoghurt
- 1/3 cup pesto
- 1/4 cup grated Parmesan cheese
Directions
Preparation:15min ›
Cook:30min ›
Ready in:45min
- Bring a large pot of lightly salted water to a boil and cook the penne for 8 to 10 minutes, until al dente. Remove from heat, drain and return to the pot.
- Bring a medium saucepan of water to a boil and cook the potatoes about 7 minutes. Place the green beans in the saucepan with the potatoes. Continue cooking about 3 minutes. Drain the partially cooked potatoes and green beans and set aside.
- Heat the olive oil in a large frypan over medium heat and saute the garlic about 1 minute. Stir in the potatoes and green beans. Season with salt and pepper. Cook and stir until potatoes and beans are tender and lightly browned.
- Toss the potato mixture into the pot with the drained pasta. Mix in the yoghurt, pesto and Parmesan cheese. Reserve a little Parmesan to sprinkle on top when serving.
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Reviews and Ratings
Global Ratings:
(45)
Reviews in English (33)
Several years ago I spent time in Italy with my Italian friend when she went home to visit. While there we visited her friend in Liguria and was served this dish as it is very popular in that region. I loved it and make it often in the summer when I have so much fresh basil from the garden. I make it the way it was prepared in Italy. I boil the pasta, add the potatoes to the pasta during the last six minutes of boiling, and then add the green beans to the water during the last three minutes. Everything is drained and the pesto added and tossed. I didn't use the yogurt but that might be an interesting addition. - 05 Aug 2009 (Review from Allrecipes USA and Canada)
I made this with angel hair, and replaced the yogurt with light sour cream. Also added in mushrooms. Girlfriend is a PESTO FREAK and LOVED IT! - 13 Jan 2009 (Review from Allrecipes USA and Canada)
Kat, you've got a 5-star recipe here! I thought it was a delicious blend of flavor that I would be proud to serve guests. I didn't have any prepared pesto, although I do have LOTS of Lime Basil in my garden, so just used that in the yogurt sauce. I added walnuts and sauteed them in butter along with the potatoes and green beans as directed. Used just a bit of sugar with the yogurt to balance the tang. It's tasty to eat and pretty to look at! - 18 Aug 2008 (Review from Allrecipes USA and Canada)