In a blender, puree the basil, garlic, pine nuts and olive oil until a smooth paste is formed. Do not over blend or the mixture will get hot and darken. Transfer to a bowl, mix in the Parmesan cheese and season with the salt and pepper.
Place the red bliss potatoes in 2 quarts of cold, salted water and bring to a boil. Continue to boil until the potatoes are tender, but not falling apart. Remove from the water, slice and season with salt and pepper.
Meanwhile, blanch the green beans in 2 quarts of salted boiling water for approximately 6 minutes or until just tender, but still crisp. If the beans will not be served immediately, chill them in ice water to prevent them from over cooking and turning brown.
Bring 6 quarts of salted water to a boil. Boil the pasta until al dente, approximately 8 minutes.
In a large sauté pan, combine the cooked pasta, potato slices, green beans and a generous amount of pesto to coat well. Heat it all together thoroughly and adjust the season.
Preheat oven to 400 degrees F. Toast the pine nuts for garnishing by placing them in the oven and cooking until a light brown, turning often. The pine nuts will continue to darken slightly once removed from the oven.
Serve the pasta with the potatoes and beans in a large bowl or plate. Garnish with toasted whole pine nuts, fresh basil and grated Parmesan Cheese.
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|Serving Size: 1 Serving (295g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 355 (48%)|
|Amt Per Serving||% DV|
|Total Fat 39.5g||53 %|
|Saturated Fat 5.5g||28 %|
|Monounsaturated Fat 22.1g|
|Polyunsanturated Fat 8.6g|
|Cholesterol 87.4mg||27 %|
|Sodium 143.8mg||5 %|
|Potassium 785mg||21 %|
|Total Carbohydrate 80g||24 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 76.6g|
|Protein 19.6g||28 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 741
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