Vermicelli with Potato, String Beans, and Pesto Sauce

 

Andrew sent me this recipe, and the first thing I found really interesting was that you cook the vegetables with the pasta. To be honest, I wasn't sure how this was going to taste. But I had some homemade pesto left over that I wanted to use. Verdict: delicious! The vegetables gave the pasta a great flavor, and when I mixed everything together, the potato almost became a sort of paste with the pasta. Everyone (including Andrew) loved it!

Ingredients:

• 1 pound of vermicelli (or any other pasta)
• 3 c. tender green beans
• 2 medium potatoes
• 1 c. pesto sauce (see here for homemade pesto recipe)
• Parmesan cheese

Directions:

1. Pour a nice large glass of white wine (if you like :)) 
   
2. Bring a large pot of salted water to a boil
3. Meanwhile, peel and dice potatoes and wash and cut green beans in half
   
   
   
   
4. When the water starts to boil, add vegetables
   
   
5. Cook for 8 minutes
6. Add pasta and cook for 7 minutes
   
   
7. Reserve 3 tbsp. pasta water
8. Drain everything
   
9. Combine pasta and vegetables with pesto sauce and reserved pasta water, and mix well
10. Top with grated Parmesan cheese

Enjoy!

Original recipe here