Trenette With Pesto, Potatoes And Beans
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 1 | c | Fresh pesto |
| 6 | New potatoes, boiled and | |
| halved | ||
| 1 | c | Young green beans, blanched |
| refreshed | ||
| 1 | lb | Package Trenette pasta |
INSTRUCTIONS
Bring 6 quarts of water to a boil and add 2 tablespoons salt. Place pesto, potatoes and beans in a 12 inch to 14 inch saute pan and set aside. Cook pasta according to package instructions until "al dente" and drain. Add pasta to pan, place over medium heat and toss until warm through. Pour into warmed serving dish and serve. Yield: 4 servings Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #506 by Sue <suechef@sover.net> on Mar 08, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 1215
Calories From Fat: 993
Total Fat: 113g
Cholesterol: 69.2mg
Sodium: 1650.1mg
Potassium: 807.1mg
Carbohydrates: 17.5g
Fiber: 3.6g
Protein: 39.5g