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Pesto and Potato Farfalle with Green Beans

pesto potato farfalle

  • 350g farfalle pasta
  • 300g potatoes, peeled, cut into thin matchsticks
  • 200g green beans, trimmed, thinly sliced diagonally
  • 1/4 cup basil pesto
  • 4 green onions, trimmed, thinly sliced
  • 1 teaspoon lemon zest
  • 1/2 cup (125g) fresh low-fat ricotta, plus 1/4 cup extra
  • fresh basil leaves, to garnish
  1. Cook farfalle according to packet instructions, adding potato and beans in the last 4 minutes of cooking time. Drain well, reserving 1/4 cup cooking liquid.
  2. Return pasta and vegetables to saucepan. Add pesto, onion, zest and ricotta.  Toss to combine, adding a little of the reserved pasta cooking liquid if necessary.
  3. Divide pasta between serving bowls. Garnish with a dollop of extra ricotta and fresh basil leaves.

Serves: 4
Time to make: 30 mins, prep 20 mins, cook 10 mins

Author: Donna Saunders