Spud Lite Potato Pesto Spaghetti with Green Beans
Serves: 4 to 6
INGREDIENTS
- 500g pack dried spaghetti
- 375g Spud Lite baby potatoes, cut into bite sized pieces
- 200g green beans, trimmed and cut
- 1 lemon
- shaved parmesan, to serve
Option – can use zucchini and/or carrot noodles instead of dried pasta for that lighter option
GENOVESE PESTO
- 1 clove garlic, roughly chopped
- 3 cups basil leaves
- 1/3 cup pine nuts
- 2 tbsp lemon juice
- 1/2 cup parmesan, finely grated
- 1/3 cup extra virgin olive oil
- salt and pepper
METHOD
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Step 1 - Cook Pasta
Cook pasta according to pack instructions. Drain and reserve 1/2 cup cooking water.
– can use zucchini and/or carrot noodles instead of pasta to give the dish that extra healthy kick
Step 2 - Steam Spud Lite Potatoes
Steam potatoes for 10 minutes or until tender, adding green beans for the final 2 minutes of cooking. Remove from heat.
Step 3 - Make Pesto
For the pesto, place garlic, basil, pine nuts, juice and parmesan together in a processor and blitz to a fine crumb. While the food processor is going, carefully and slowly add the olive oil until the pesto is smooth and a consistency of your liking.
Step 4 - Dress Spud Lite Potatoes
Return drained pasta (or zucchini and carrot noodles) to the pan with reserved cooking water and half the pesto tossing to combine. Add the cooked potatoes and beans tossing gently to combine.
Step 5 - Mix Potatoes
Place grated parmesan, ricotta cheese, baby spinach and golden smashed potatoes into a large bowl and toss together.
Step 6 - Serving Time
To serve, divide pesto pasta between 4 – 6 bowls and serve with a squeeze of lemon and shaved parmesan.
NOTE: any leftover pesto can be used as a dip, spread on sandwiches or frozen for another time.
