Thursday, November 3, 2016
Gemelli with Pesto, Potatoes, & Green Beans
Source: Everyday Vegetarian magazine
1/4 cup pine nuts
3 garlic cloves, unpeeled
2 cups fresh basil leaves
1/2 cup grated Parmesan
7 TB olive oil
12 oz. green beans, trimmed & cut
1 pound large red potatoes, peeled & diced
1 pound gemelli pasta
2 TB butter
1 TB lemon juice
salt & pepper
1. Toast pine nuts & garlic. Transfer to bowl, let cool slightly, then peel & chop garlic. Process pine nuts, garlic, basil, Parmesan, oil, & 1/2 tsp salt in food processor until smooth; set aside.
2. Steam green beans. Meanwhile, boil potatoes until tender & drain.
3. Cook pasta according to package directions; drain & return to pot. Stir in prepared pesto, potatoes, green beans, 1/4 cup water, butter, lemon juice & 1/2 tsp pepper. Serve with a protein.