Patate Fagioli Green Beans and Potatoes with Pesto Italian Recipe
Dressing the vegetables while they’re still warm is the key to bringing out the full flavor of this simple dish. If you’re using leftover beans or potatoes, you’ll want to microwave them briefly. For a nice variation (and a more complete meal), try adding a handful of cherry tomatoes, some thinly sliced onion and a can of good-quality albacore tuna.
Ingredients
| 2 | pounds | small potatoes* |
| 2 | pounds | green beans, cut in half** |
| 3–4 | tablespoons | olive oil |
| 1/3 | cup | pesto |
| 3/4 | teaspoon | salt |
| 1/2 | cup | grated Parmesan cheese |
| 2 | green onions |
| *Use waxy, thin-skinned potatoes such as red or Yukon gold, not russet baking potatoes.** For best flavor, use Italian Romano green beans found in good produce markets. Substitute Blue Lake beans when Romanos are unavailable. |
Directions
- Steam or boil the potatoes until just tender. Cool slightly, then cut them in half.
- Steam or boil the green beans until tender; cool slightly.
- Combine the warm potatoes and beans in a spacious bowl.
- Add the olive oil, pesto, and salt, and toss well.
- Adjust the salt as needed and transfer to a serving bowl or platter.
- Sprinkle the cheese and green onions over the top and serve.
Preparation Time:
Approximately 25 minutes with pre-made pesto.
