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Spaghetti With Potatoes And Basil Pesto

By chef Franco Luise

Real pasta al pesto! Spaghetti, fresh green beans and a large potato, generously coated with aromatic basil pesto, create a sophisticated and tasty dish, ideal for a summer lunch or dinner.

11 min
Easy
5

4 min prep · 7 min cook

Spaghetti With Potatoes And Basil Pesto
626 kcal · per serving
Protein 19g Carbs 109g Fat 12g
Ingredients

What you will need

5 items · serves 1
  • Spaghetti 125 g
  • Potatoes 100 g
  • Green Beans 50 g
  • Basil Pesto 1 tbsp
  • Basil 0.25 pcs

Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.

Method

Steps to cook

6 steps · 7 min cook

  1. Prepare the ingredients. Prepare all the ingredients in advance so the layering goes smoothly.

  2. Bring the water to a boil. Bring a pot of water to a boil. Cut the green beans into smaller pieces. (If you have frozen ones, let them thaw for a moment in water.)

  3. Peel the potatoes. Peel the potatoes and cut them into cubes.

  4. Add salt and pasta. Add salt and pasta to the boiling water. Bring to a boil

  5. Add the potatoes and beans. As soon as the pasta starts boiling, add the diced potatoes and beans to the pot. Cook according to the package instructions. About 7-9 minutes al dente. TIP: If using frozen beans, add them for the last 2 minutes of cooking, otherwise they will become mushy.

  6. Add the pesto and serve. Fill a larger bowl with the cooked pasta, potatoes and beans. Add the pesto and mix well. Garnish with an herb if desired

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5.0 1 review
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  • Emil

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