Pasta Potatoes And Pesto
|Fresh green beans||1⁄4 Pound, bias sliced into 1/2-inch pieces|
|Potato||1 Medium, peeled and coarsely chopped|
|Fettuccine/Other pasta||4 Ounce|
|Pesto||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
In covered saucepan cook beans in boiling salted water for 5 minutes.
Add potato; cook about 10 minutes longer or till tender.
Cook pasta as directed .
Drain vegetables and pasta, reserving 2 tablespoons cooking liquid.
Blend the reserved liquid into Pesto.
Toss Pesto and butter with pasta and vegetables till coated.
Season with salt and pepper.
Serving size: Complete recipe
Calories 1167 Calories from Fat 559
% Daily Value*
Total Fat 62 g96.1%
Saturated Fat 22.4 g111.8%
Trans Fat 0 g
Cholesterol 64.5 mg21.5%
Sodium 683.6 mg28.5%
Total Carbohydrates 125 g41.6%
Dietary Fiber 11.8 g47.2%
Sugars 7 g
Protein 20 g39.7%
Vitamin A 15.1% Vitamin C 56.8%
Calcium 2.8% Iron 18.6%
*Based on a 2000 Calorie diet