Gemelli pasta with pesto sauce, potatoes and green beans – detailed recipe for cooking. Nutrition value of one serving: (total 4) Calories 570, total fat 26 g., saturated fat g., proteins one 7 g., Carbohydrates 71 g., Fiber g., Cholesterol mg., Sodium mg., sugar d. Share with friends: 
Food Photography: Ryan Dausch Time: 20 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 280 gr gemelli pasta
- 230 gr. cut at an angle into two parts beans
- 4 small potato tubers (about 230 gr.)
- 1 tbsp. l olive oil
- Ground pepper
- 200 gr. chilled pesto sauce (approximately 3/4 tbsp.)
- 1 tsp grated lemon peel
Recipes with similar ingredients: spiral fusilli pasta, beans chilli, lemon zest, pesto sauce, potatoes
Recipe preparation:
- In a large saucepan, bring salted water to a boil. Add the paste and cook according to the instructions on the package; add beans in the last 2 min. cooking. Save 3/4 tbsp. water remaining from cooking the paste, drain the rest of the water by folding the paste in a colander. Set the pot aside.
- In the meantime, make holes in the potato with a fork. Cook in microwave until softened for about 5 minutes. Let it cool down a bit then chop. In the pan in which you cooked the pasta, Heat olive oil over moderate heat. Add potatoes, season with salt and pepper and cook, periodically stirring until the potatoes are podzolotil, about 5 minutes.
- Add the pasta with beans and mix. Remove from heat and add pesto, lemon zest and 1/4 tbsp. left over from cooking water pasta; mix, diluting if necessary remaining water. Season with salt and pepper.
