High carbQuick

Pesto Pasta with Green Beans

Cook the beans in the pasta water. One pan less.

18 min Serves 1 Stove, Saucepan

Per serving

746

kcal

26.3 g

protein

105.4 g

carbs

24.4 g

fat

3.5 g protein per 100 kcal · 9.1 g fibre. Calculated from the exact weights below using standard food composition data, so they are close estimates rather than lab values.

Full screen, one step at a time, with timers and how-to guides. Free, no sign-up.

Your marks stay on this device. Solviro Max uses them to put recipes like the ones you liked first.

Ingredients

For 1 serving.

  • Pasta, dry weight100 g
  • Pesto40 g
  • Green beans120 g
  • Potato100 g
  • Parmesan(optional)20 g

Method

  1. 1Boil the pasta; add the beans and diced potato for the last six minutes.
  2. 2Drain, keeping a little water.
  3. 3Pesto stirred through off the heat.

New to cooking? Read this first

The techniques and safety points this recipe uses, explained from scratch.

Cooking pastaShow

Plenty of salty, fast-boiling water and a taste near the end are the whole secret.

  1. Use about 1 litre of water per 100 g of pasta. Bring it to a rolling boil, THEN add salt — about a level teaspoon per litre.
  2. Add the pasta and stir for the first minute so it doesn't stick together. No oil needed.
  3. Start tasting a piece 1–2 minutes before the time on the packet. 'Al dente' means soft but with a slight firm bite in the very middle.
  4. Before draining, scoop out a mug of the cooking water. A splash of it makes sauces glossy and helps them cling.
  5. Drain, don't rinse, and mix with the sauce straight away.
Peeling and cutting potatoesShow

Even pieces cook evenly. Sweet potato is harder and more slippery than normal potato, so take care.

  1. Scrub off any soil under the tap. Peel with a vegetable peeler, working away from you — or leave the skin on for roasting and wedges.
  2. Cut a thin slice off one side so the potato sits flat and cannot roll.
  3. Cut it into slabs, then the slabs into sticks, then the sticks across into cubes of the size the recipe wants.
Draining safelyShow

A big pan of boiling water is the most dangerous thing in most home kitchens. Go slowly.

  1. Put a colander in the sink BEFORE you pick up the pan.
  2. Use oven gloves or a thick tea towel on both handles. Tip the pan away from you so the steam rises away from your face.
  3. For pasta, scoop out a mugful of the cooking water first — its starch helps the sauce stick.
  4. For tins, press the lid against the food and tip the liquid out over the sink, or use a sieve.

What can you make with what's in your fridge?

Tick what you have and Solviro's Meal Builder shows every meal you can cook right now, with the macros worked out. Free.

Open the Meal Builder

Made with similar ingredients

All 252 recipes

A standard home version of a well-known dish, written for Solviro. Nutrition is estimated from ingredient weights and will vary with brands and portions.