It's day two of #BBQWeek and today I'm serving up a sensational side dish, Pesto Pasta & Potatoes! My grill has a side burner but if yours doesn't you can definitely cook this one indoors.
This post is sponsored in conjunction with #BBQWeek. The sponsors, Rainier Foods and Intensity Academy, generously provided prize packages to give away to the readers, however, all opinions are mine alone.
I chose baby Dutch yellow potatoes but it would be great with red or purple too. I had frozen steam in bag green beans on hand, we're still a while away from getting fresh local green beans.
Since my guys are allergic to nuts I have to choose my pesto carefully. My favorite right now is the Classico brand. It's delicious and comes in the most adorable little jars.
You could also use a tri color pasta or other shapes, just choose something that the pesto and cheese can grab onto. It's fantastic hot or chilled. I served it alongside Grilled Buttermlk Chicken and I'll be sharing that recipe tomorrow.
Don't forget there are two awesome prize packages up for grabs, you can enter for your chance to win using the links down below. And be sure to go and check out what the other bloggers are serving up today and throughout the week, so many delicious ideas!
Pesto Pasta & Potatoes
Ingredients
- 1 1/2 pounds baby Dutch yellow potatoes, halved
- 12 ounces uncooked spiral pasta
- 3 cups cut fresh or frozen green beans
- 1 jar (6-1/2 ounces) prepared pesto
- 1 cup grated Parmesan cheese
Instructions
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain; transfer to a large bowl.
- Meanwhile, cook pasta according to package directions, adding green beans during the last 5 minutes of cooking.
- Drain, reserving 3/4 cup pasta water; add to potatoes. Toss with pesto, cheese and enough pasta water to moisten.
Welcome to the third annual #BBQWeek hosted by A Kitchen Hoor’s Adventures.
We are excited to have 15 bloggers sharing over 50 recipes this week as
we head toward grilling season.
Tuesday #BBQWeek Recipes
- Kimchi Slaw from A Kitchen Hoor's Adventures
- Dill Pickle Pasta Salad from Sweet Beginnings
- Pesto Pasta & Potatoes from Jolene's Recipe Journal
- Grilled Peaches with Vanilla Ice Cream from Jen Around the World
This is such an interesting combination of ingredients. I wouldn't think of potatoes and pasta with green beans. But it sounds delicious! Especially with the pesto there.
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