Green Beans and Potatoes Tossed with Pesto | Recipe Finder

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6servings
148calories

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Green Beans and Potatoes Tossed with Pesto

Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

Nutrients	Proteins, Lipids, Cellulose
Vitamins	A, B₂, B₃, B₉, B₁₂
Minerals	Copper, Natrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

2 cups loosely packed fresh basil leaves
1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon pine nuts
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
3/4 pound green beans, trimmed and cut into 1 1/2-inch pieces
1 1/4 pounds red potatoes, each cut into 6 wedges

Instructions Jump to Ingredients ↑

Combine first 8 ingredients in a food processor; process until smooth.
Bring water to a boil in a large saucepan. Add green beans, and cook 4 minutes or until tender. Remove beans from pan with a slotted spoon, and place in a large bowl. Add potatoes to pan, and cook 6 minutes or until tender. Drain. Add pesto and potatoes to beans, and toss to coat.

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