Red Potato and Green Bean Pasta

    Red Potato and Green Bean Pasta


    44 people made this

    A great vegetarian pasta dish with red potatoes, green beans and a creamy pesto-yoghurt sauce. Delicious!

    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

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. 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.
    2. 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.
    3. 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.
    4. 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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