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Green Bean Pasta

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Serves: 4
200g / 7 oz dried pasta, such as macaroni or penne
200g / 7 oz green (French) beans, cut into 5cm / 2 inches pieces
1 tbsp olive oil
1 garlic clove, crushed
2 potatoes, peeled, cubed, and boiled
125ml / 4 fl oz plain (natural) yogurt
70g / 2 1/2 oz green pesto sauce
25g / 1 oz finely grated Parmesan cheese
1 tbsp fresh basil leaves, shredded
salt and pepper
fresh flat leaf parsley sprigs, for garnishing

Bring a large saucepan of water to a boil, add the pasta, and cook for 10-12 minutes, or until cooked. Boil or steam the beans for 4 minutes, then drain and keep warm.

Place the oil and garlic in a non stick skillet (frying pan) and gently heat. Add the drained beans and boiled potatoes, and cook gently for 3-4 minutes. Season with salt and pepper to taste.

Drain the pasta and toss with the yogurt, pesto, and beans. Divide the pasta among 4 bowls, scatter the cheese and basil over, and garnish with parsley sprigs. Serve immediately.

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