Name: Haricots Verts and Potatoes with Pesto recipe
Ingredients: 3 medium Yukon gold potatoes, peeled and chopped;1 tablespoon olive oil;8 ounces haricots verts;salt to taste;1 tablespoon basil pesto

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Ingredients

3 medium Yukon gold potatoes, peeled and chopped 1 tablespoon olive oil 8 ounces haricots verts salt to taste 1 tablespoon basil pesto

Nutrition Info

139.1 calories carbohydrate: 20.8 g cholesterol: 1.2 mg fat: 5.3 g fiber: 3.5 g protein: 3.6 g saturatedFat: 1 g servingSize: - sodium: 77.5 mg sugar: 0.8 g transFat: : - unsaturatedFat: : -

Directions

Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until almost fork-tender, about 15 minutes. Drain water and leave potatoes in the warm pot to remove excess water.
Heat olive oil in a large nonstick frying pan over medium-high heat. Saute haricots verts, seasoning with salt, until bright green but still crunchy to the bite, about 5 minutes.
Add potatoes and pesto to the green beans. Stir to mix and heat throughout. Remove from heat and serve immediately.

Recipe Yield

4 servings

Recipe Note

This is a simple recipe with commonly found ingredients that can be prepared relatively quickly. The pesto adds tons of complex flavor, so minimal seasoning is necessary. I like to serve this as a side with a lean, grilled steak, but would pair well with chicken or pork, too. For a vegan side, choose a pesto without cheese.

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