- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 549
- Total Fat
- 25 g
- Saturated Fat
- 4 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 15 g
- Cholesterol
- 6 mg
- Sodium
- 421 mg
- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 549
- Total Fat
- 25 g
- Saturated Fat
- 4 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 15 g
- Cholesterol
- 6 mg
- Sodium
- 421 mg
Ingredients
Directions
- Place the basil, parsley, cheese, mint, pine nuts, thyme, garlic and lemon juice in a food processor and season with salt and pepper. Turn the processor on and add the EVOO in a slow stream, blending until a thick sauce forms. Transfer to a large bowl.
- Bring a large pot of salted water to a boil. Add the pasta and cook for 6 minutes. Add the potatoes and cook for 1 more minute. Add the haricots verts and cook until the pasta is al dente, 2 to 3 more minutes. Reserve 1 cup of the cooking water and add it to the pesto. Drain the pasta, then add it to the bowl with the pesto and toss to coat.
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