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Recipes
Beans & Legumes
Spaghetti with Pesto with Red Potatoes and Beans

11 INGREDIENTS • 11 STEPS • 25MINS

Spaghetti with Pesto with Red Potatoes and Beans

Recipe

4.3

3 ratings
A recipe by Bicycling Magazine: "This super-simple and lightning-fast pasta dish packs in plenty of fresh green beans and potatoes to give you the carbs you need to fuel your ride. Lemon juice brings a bright and flavorful kick without piling on calories, while toasted pine nuts add protein."
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A recipe by Bicycling Magazine: "This super-simple and lightning-fast pasta dish packs in plenty of fresh green beans and potatoes to give you the carbs you need to fuel your ride. Lemon juice brings a bright and flavorful kick without piling on calories, while toasted pine nuts add protein."
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

25MINS

Total Time

$2.24

Cost Per Serving

Ingredients

Servings
2
us / metric
Fresh Basil
1 1/2 cups
Fresh Basil
Red Creamer Potato
1 1/2 cups
Red Creamer Potatoes
Parmesan Cheese
2 Tbsp
Parmesan Cheese
Spaghetti
6 oz
Spaghetti
Lemon
1
Lemon
Pine Nuts
2 Tbsp
Pine Nuts, roasted
Garlic
3 cloves
Garlic
Green Beans
1 1/2 cups
Green Beans
Olive Oil
4 Tbsp
Olive Oil
Salt
1/2 tsp
Salt
Ground Black Pepper
1/2 tsp
Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
769
Fat
37.2 g
Protein
18.3 g
Carbs
92.2 g
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

Cooking Instructions

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step 1
Bring eight cups of water to a boil in a large saucepan. Thinly slice 2 of the Garlic (2 cloves) into quarter inch slices, and set aside. Cut the Red Creamer Potatoes (1 1/2 cups) in half, then cut each half into four pieces.
step 1 Bring eight cups of water to a boil in a large saucepan. Thinly slice 2 of the Garlic (2 cloves) into quarter inch slices, and set aside. Cut the Red Creamer Potatoes (1 1/2 cups) in half, then cut each half into four pieces.
step 2
Trim ends off the Green Beans (1 1/2 cups) and cut into one inch pieces. Set aside. Pick the Fresh Basil (1 1/2 cups) leaves from stems and discard stems. Set leaves aside.
step 2 Trim ends off the Green Beans (1 1/2 cups) and cut into one inch pieces. Set aside. Pick the Fresh Basil (1 1/2 cups) leaves from stems and discard stems. Set leaves aside.
step 3
Zest the Lemon (1) onto a plate, and set aside. Juice lemon into a small bowl. Using a fork, remove seeds. Set juice aside.
step 3 Zest the Lemon (1) onto a plate, and set aside. Juice lemon into a small bowl. Using a fork, remove seeds. Set juice aside.
step 4
When water reaches a boil, add potatoes and cook for two minutes.
step 4 When water reaches a boil, add potatoes and cook for two minutes.
step 5
Then, add sliced garlic and cook for an additional two minutes.
step 5 Then, add sliced garlic and cook for an additional two minutes.
step 6
Add the Spaghetti (6 oz) to the saucepan and cook for nine minutes, stirring occasionally. In the last two minutes of cooking, add the green beans. In a colander, drain the pasta well and return to the saucepan.
step 6 Add the Spaghetti (6 oz) to the saucepan and cook for nine minutes, stirring occasionally. In the last two minutes of cooking, add the green beans. In a colander, drain the pasta well and return to the saucepan.
step 7
To create the pesto, pour Olive Oil (4 Tbsp), basil leaves, half of the Pine Nuts (2 Tbsp), the last clove of Garlic (1 clove), one tablespoon of Parmesan Cheese (2 Tbsp), Salt (1/2 tsp), and Ground Black Pepper (1/2 tsp) into the bowl of a food processor.
step 7 To create the pesto, pour Olive Oil (4 Tbsp), basil leaves, half of the Pine Nuts (2 Tbsp), the last clove of Garlic (1 clove), one tablespoon of Parmesan Cheese (2 Tbsp), Salt (1/2 tsp), and Ground Black Pepper (1/2 tsp) into the bowl of a food processor.
step 8
Blend until smooth.
step 8 Blend until smooth.
step 9
Add the pesto to the pot with the pasta and vegetables and toss until well incorporated. Add the lemon juice and half of the zest. Toss.
step 9 Add the pesto to the pot with the pasta and vegetables and toss until well incorporated. Add the lemon juice and half of the zest. Toss.
step 10
Place the spaghetti in the center of two plates. Garnish with the remaining parmesan, pine nuts, and lemon zest.
step 10 Place the spaghetti in the center of two plates. Garnish with the remaining parmesan, pine nuts, and lemon zest.
step 11
Serve and enjoy!
step 11 Serve and enjoy!

Tags

Beans & Legumes
Lunch
Healthy
Shellfish-Free
Dinner
Meals for Two
Vegetarian
Potatoes
Pasta
Vegetables
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