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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Recipe Summary

prep:
5 mins
cook:
25 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

This recipe works with green beans, but is best with haricots verts (I love Trader Joe's(R) 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.

Nutrition Facts

139 calories; protein 3.6g; carbohydrates 20.8g; fat 5.3g; cholesterol 1.2mg; sodium 77.5mg. Full Nutrition
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