- 3 medium Yukon gold potatoes, peeled and chopped
- 1 tablespoon olive oil
- 8 ounces haricots verts
- salt to taste
- 1 tablespoon basil pesto
- 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.
06/17/2019
recipepes.com
haricots verts and potatoes with pesto, recipe
PT15M
PT1H
5
455 calories
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