How To make Linguini with Greens and Potatoes
8 sm new potatoes
1/2 c green beans
cooked
3/4 lb linguini
1/2 c vegetable stock
1/2 c onion :
diced
2 tsps garlic minced
2 tsps red pepper flakes
1 1/2 c plum tomatoes :
diced
1/2 c tomato juice
4 c assorted greens
salt and pepper
Cook potatoes until firm-tender (bake, steam or microwave). When cool enough to handle, cut potatoes into 1-inch chunks. Cook green beans in vegetable stock and refresh in cold water. Cook pasta. Heat 1/2 c. stock in saute pan; add onions and cook covered until tender. Add garlic and red pepper flakes and cook 2 minutes. Add tomatoes and tomato liquid, potatoes, greens and green beans and cook until greens are wilted and potatoes are heated through. Season with salt and pepper. Toss cooked pasta with warm sauce.
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2-veggies pasta with Potatoes and Peas - Vegetarian Italian recipe
To cook this Pasta with potatoes and peas you will just need these 2 vegetables to make some unforgettable meal!
This is a vegetarian pasta that combines a couple of the tastiest veggies out there, without being too laborious in the preparation. In fact, to make it extra-easy, I will show you how to put together a phenomenal vegetarian dish starting from just some potatoes and frozen peas!
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Pasta with Potatoes and Peas - RECIPE
Prep Time: 10 mins
Cook Time: 40 mins
Complexity: Easy
Ingredients (4 people):
- 300 gr pasta
- 800 gr potatoes
- 500 gr frozen peas
- 1 shallot
- 40 gr Parmesan cheese (grated)
- parsley
- salt and pepper
- extra-virgin olive oil
Procedure:
1. Finely chop the shallot and let it 'sweat' in a pan with abundant extra-virgin olive oil;
2. Chuck the frozen peas in there and let them cook for a few minutes;
3. Add the potatoes that you chopped in small cubes. Add also a few ladles of hot water;
4. Throw some parsley in the pan, put the lid on and let everything cook for 20-25 minutes;
5. You will notice the veggies have transformed into a mushy cream - that's what we want;
6. Cook some pasta very al 'dente' and, once drained, add to the vegetables sauce with potatoes and peas;
6. Outside from the heat, add some grated Parmesan cheese and keep stirring;
7. It's time to plate the dish, crack some black pepper on top, a sprinkle of fresh extra-virgin olive oil and...
8. ENJOY!
ITALIAN FOOD BOSS SPECIAL TIP: Once you have plated this super-easy yet tasty dish, drizzle some fresh extra-virgin olive oil on top!
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Pesto Pasta with Potatoes and Green Beans #eatbetternotless #veganrecipes
Pesto Pasta with Potatoes + Green Beans
for the pesto
2 cups fresh basil leaves, packed
3 tablespoons pine nuts (or you can also use 1/4 cup or so of walnuts)
1/2 teaspoon salt
1 clove garlic
2/3 cup olive oil
for the pasta
1/2 lb spaghetti or linguine
1/2 lb new potatoes, scrubbed and thinly sliced
1/2 lb fresh or frozen green beans
salt to taste
Directions
To a food processor, add the basil, pine nuts (or walnuts), salt, garlic and olive oil. Process until smooth. Set aside.
Add the potatoes and fresh green beans to a large pot of water filled 3/4 full. (If using frozen green beans, add them after the potatoes have cooked for about 4 minutes). Bring to a boil, adding salt to taste. Cook for about 7 – 8 minutes until everything is tender. When done, remove the potatoes and green beans with a skimmer and place them in a bowl and set aside. Bring the remaining water in the pot to a boil. Add the pasta and cook according to instructions. When the pasta has finished cooking, add the pasta to a serving bowl with tongs or a pasta fork; reserving some of the pasta water. Add in the potatoes, green beans and pesto and toss to combine. Add in a little of the pasta water to help combine everything. Add more olive oil and salt if needed. Serve immediately.
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