Recipe:: Easy Pesto Pasta for a Crowd

This recipe for Ligurian pesto pasta with green beans and red potatoes is a fantastic dinner that’s perfectly suited for feeding a crowd. If you have leftovers, it also makes a great lunch the next day. Pesto is one of those easy sauces that people often forget about, but not this Italian girl! Basil grows freely in my garden, so you can be sure I’ll be whipping-up this easy pesto pasta this summer.
Easy Pesto Pasta for a Crowd
You will need: 
– 4 tablespoons olive oil
– 4 tablespoons Parmesan cheese (for garnish)
– 1 teaspoon coarse kosher salt
– 2 cups green beans cut into 2″ pieces
– 6 small red potatoes cut into quarters, skin on
– 1 box of dry mini penne pasta (or pen shaped pasta)
To prepare:
Cook pasta until al dente, about 15 minutes.
Add the beans and potatoes after pasta has cooked and cook for 5 minutes until potatoes can be easily pierced with a fork.
Reserve 1/4 cup of the hot pasta water to lighten the pesto sauce consistency. Drain and pour into a large bowl.
Toss pasta, beans, and potatoes in 4 tablespoons olive oil. Add reserved water to the pesto in a separate bowl.
(Note: pesto should be fluid, but not runny). Add pesto to the pasta and toss until incorporated. Top with shredded Parmesan cheese.
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