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  • Green Beans, Red Potatoes and Pasta

    1 vote
    Green Beans, Red Potatoes and Pasta
    Prep: 20 min Cook: 15 min Servings: 6
    by Julia Ann Souders
    63 recipes
    >
    A comfort food dish of pasta, fresh green beans and red potatoes with a light sauce. ©2007-2014 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com All rights reserved.

    Ingredients

    • 6 quarts of water
    • 4 cups fresh green beans (about 1/2 pound)
    • 2-3 cups red potatoes, sliced 1/4 inch thick
    • 8 ounces farfalle pasta
    • 1/4 cup onion, diced
    • 1 garlic clove, diced
    • 1 tablespoon celery, diced
    • 1/2 teaspoon Netta Belle's Choice Red Pepper Flakes
    • 1/2 teaspoon whole peppercorns, crushed
    • Netta Belle's Choice Sea Salt to taste
    • 1 teaspoon lemon zest
    • 2 teaspoons fresh oregano, chopped
    • 1 tablespoon olive oil
    • 2 tablespoons salt-free butter
    • 1/2 cup pasta water
    • 1/4 cup grated pecorino romano or parmesan cheese

    Directions

    1. Bring water to boil in large kettle.
    2. Add green beans, bring back to boil 6 minutes.
    3. Remove with slotted spoon, drain and rinse with cold water to stop cooking.
    4. Set beans aside.
    5. Add potatoes to same water, cook until soft.
    6. Remove potatoes with slotted spoon, drain and set aside.
    7. Add pasta to vegetable water, cook per package instructions.
    8. When al dente, save 1 cup pasta water.
    9. Drain pasta and rinse briefly with cold water.
    10. Heat olive oil and butter in 12-inch skillet.
    11. Cook onion, garlic and celery until soft and onion translucent.
    12. Add green beans, potatoes and pasta to skillet.
    13. Sprinkle seasonings (except cheese) and pasta water over and stir to blend.
    14. Care not to mash potatoes.
    15. Simmer to heat through.
    16. Pour into serving dish or serve from skillet.
    17. Sprinkle the cheese over the vegetables and pasta.

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