Sometimes a happy coincidence leads to a new recipe. MD recently mentioned eating a pasta dish with pesto, green beans, and potatoes. I had all the components on hand, so I was able to make a vegan version! This recipe is adapted from Martha Stewart. The potatoes, green beans, and pasta are prepared together in one pot, and this comes together quickly if your pesto is prepped already. The pesto and potatoes make it rich and creamy, and the green beans add a nice crunch. So versatile, because it's good warm, at room temp, and even right out of the fridge. And I mentioned the potatoes, right?
I had pesto on hand because I'd re-visited the recipe for all basil pesto I made previously. I thought subbing out some of the basil for baby spinach might help retain the bright green hue since basil oxidizes and turns black with chopping. Sure enough, this batch stayed bright longer, and I also liked the addition of more garlic.
Spinach Basil Vegan Pesto
1 cup fresh basil
1 cup baby spinach
4 large cloves garlic
1/4 cup pinenuts
1/4 cup nutritional yeast
1/3 cup extra virgin olive oil
salt to taste
In a food processor, combine basil through nutritional yeast until it forms a coarse paste. Slowly add the oil and process until combined. Salt to taste.
Red Potatoes, Green Beans, and Pasta with Spinach Pesto
1 pound red potatoes, cut into 1/2 to 1-inch chunks
1 Tablespoon salt
8 ounces whole wheat penne
8 ounces green beans, trimmed and cut into bite sized pieces
1/2 cup vegan spinach pesto
Put potatoes into a Dutch oven covered in plenty of water (enough to accommodate the pasta you add later.) Bring to a boil. Add salt and penne, and bring to a boil again. Cook for two minutes. Add green beans and return to a boil. Cook until your pasta is al dente. Drain and combine with pesto. Salt and pepper to taste.