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My review
Haricots Verts and Potatoes with Pesto
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sarahannimal
"This is a simple recipe with commonly found ingredients that can be prepared relatively quickly. The pesto adds tons of complex flavor, so minimal seasoning is necessary. I like to serve this as a side with a lean, grilled steak, but would pair well with chicken or pork, too. For a vegan side, choose a pesto without cheese."
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Ingredients
30 m servings 139Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until almost fork-tender, about 15 minutes. Drain water and leave potatoes in the warm pot to remove excess water.
- Heat olive oil in a large nonstick frying pan over medium-high heat. Saute haricots verts, seasoning with salt, until bright green but still crunchy to the bite, about 5 minutes.
- Add potatoes and pesto to the green beans. Stir to mix and heat throughout. Remove from heat and serve immediately.
Footnotes
- Cook's Note:
- This recipe works with green beans, but is best with haricots verts (I love Trader Joe's® extra fine haricots verts); they're sweet and crunchy and saute to doneness quickly. Also, any kind of potato will be delicious, but Yukon gold potatoes yield a soft consistency that I love.