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Gallery Beans and Potatoes with Mint Pesto Recipe Summary Servings: 8
Ingredients Ingredient Checklist 1 1/2 pounds fingerling or other small potatoes, scrubbed Salt 1 pound string beans, stem ends trimmed, cut into 2-inch lengths 1/2 cup fresh basil leaves, packed 1 cup fresh mint leaves, packed 1/2 cup spinach leaves, ribs removed 1 tablespoon pine nuts 1 small clove garlic, peeled 5 tablespoons extra-virgin olive oil 3 tablespoons freshly grated Parmesan cheese 1 tablespoon unsalted butter, room temperature 6 scallions, white parts only, thinly sliced
Cook’s Notes You can make the pesto (step three) up to three days in advance: Transfer the pesto to a bowl, and pour a very thin layer of olive oil on top; cover, and refrigerate.
Gallery Beans and Potatoes with Mint Pesto
Recipe Summary Servings: 8
Gallery
Beans and Potatoes with Mint Pesto
Beans and Potatoes with Mint Pesto
Beans and Potatoes with Mint Pesto
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 1 1/2 pounds fingerling or other small potatoes, scrubbed Salt 1 pound string beans, stem ends trimmed, cut into 2-inch lengths 1/2 cup fresh basil leaves, packed 1 cup fresh mint leaves, packed 1/2 cup spinach leaves, ribs removed 1 tablespoon pine nuts 1 small clove garlic, peeled 5 tablespoons extra-virgin olive oil 3 tablespoons freshly grated Parmesan cheese 1 tablespoon unsalted butter, room temperature 6 scallions, white parts only, thinly sliced
Directions
Place potatoes in a medium saucepan, and cover with cold water. Add 1 tablespoon salt, and place over high heat. Bring to a boil, and reduce heat to medium. Cook until potatoes are fork tender, 8 to 10 minutes. Using a slotted spoon, transfer potatoes to a colander. Let stand until cool enough to handle, and slice in half lengthwise. Transfer to a large mixing bowl.
Raise the heat to high, and add the string beans to the boiling water. Cook until bright green and al dente, about 3 minutes. Drain beans in a colander. Transfer beans to the bowl with the potatoes.
Place basil, mint, spinach, pine nuts, garlic, and 3/4 teaspoon salt in the bowl of a food processor. Turn on machine, and slowly add the olive oil. Process until a puree forms. Add the Parmesan cheese and the butter; process until pureed.
Pour the pesto over the potatoes and string beans, and toss to combine. Transfer the vegetables to a serving dish, and sprinkle the scallions over the top. Serve warm.
Cook’s Notes You can make the pesto (step three) up to three days in advance: Transfer the pesto to a bowl, and pour a very thin layer of olive oil on top; cover, and refrigerate.
Cook’s Notes
You can make the pesto (step three) up to three days in advance: Transfer the pesto to a bowl, and pour a very thin layer of olive oil on top; cover, and refrigerate.
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All Reviews for Beans and Potatoes with Mint Pesto
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Beans and Potatoes with Mint Pesto
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
