Pesto Pasta and Potatoes
Ingredients
- 3/4 pounds Baby Red Potatoes halved
- 6 oz Whole Grain Spiral Pasta
- 1 1/2 cups Fresh or frozen green beans trimmed and cut into 1 1/2 inch pieces
- 3 oz Basil Pesto
- 1/2 cup Parmigiana-Reggiano Cheese
- 1/2 pound Bacon Cooked crispy and crumbled.
Instructions
- Put potatoes in large pot with water; bring to a boil; reduce heat; cook until tender. Drain and transfer to a large mixing bowl.
- Cook pasta according to package directions; add green beans during the last five minutes of cook time; drain pasta and beans, reserving 3/4 cup pasta water.
- Add pasta, green beans, cheese, bacon, and pesto to the potatoes. Gently stir to combine, adding just enough reserved pasta water to achieve desired consistency.
Nutrition
Calories: 279kcalCarbohydrates: 34gProtein: 17gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 7mgSodium: 1036mgPotassium: 385mgFiber: 2gSugar: 2gVitamin A: 545IUVitamin C: 8mgCalcium: 149mgIron: 2mg
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