Linguine with Potatoes, Green Beans, and Spinach-Walnut Pesto

March 5th, 2013 2:15 pm by Kelly Garbato

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File this one under “different, but in a good way”! Linguine served with boiled white potatoes and fresh green beans and topped with a delicious spinach pesto; recipe via Vegan Italiano.

Klein gives instructions for cooking the pasta, potatoes, and beans all in the same pot for maximum efficiency, but I wussed out and boiled the potatoes and beans first, followed by the pasta. (But in the same water! Down with waste!) I wasn’t entirely confident on the cook times, you see, and am super-fussy when it comes to the tenderness (or lack thereof) of my veggies, so decided that my way was safer. I think I may have “overcooked” the potatoes, at least for this recipe; they were on the soft and mushy side. But don’t think I’m complaining! That’s just what I was aiming for.

The Spinach-Walnut Pesto is almost as tasty as it is messy. Cleaning up the stray bits of pulverized spinach, I felt like I was mopping up Poison Ivy’s murder scene or something. Streaks of green everywhere! The pesto is most def my favorite part of this dish, though – I can see using it on pizza, pasta, breads, or other veggies (baked potatoes!), even. And once the food processor has done its magic, you can hardly tell there’s spinach in there. Consider that a pro tip. Parents/partners/chefs to vegetable haters, I’m looking at you.

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