Friday, November 8, 2013

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!

  • 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
  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

Original recipe here

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