This recipe is inspired by the region of Liguria in Italy.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 cups farfalle (bow-tie pasta), uncooked
1 lb. (450 g) red potatoes (about 3), cut into small chunks
1/2 lb. (225 g) green beans, trimmed, cut in half
3/4 cup Classico Basil Pesto di Genova
2 Tbsp. white wine vinegar
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How do I make it ?
Cook pasta as directed on package, omitting salt.
Meanwhile, cook potatoes in boiling water in separate saucepan 10 min. or just until tender, adding beans for the last 2 min.
Drain pasta and vegetables; place in large bowl. Mix pesto and vinegar until blended. Add to pasta mixture; mix lightly.
Kraft Kitchen Tips!
Prepare using balsamic vinegar instead of the white wine vinegar.
Substitute cut-up sugar snap peas or fresh asparagus for the green beans.
This easy-to-make pasta dish is equally delicious whether served warm or at room temperature.
Calories From Fat
% Daily Value
Fat 17 g
Saturated fat 3 g
Cholesterol 0 mg
Sodium 410 mg
Carbohydrate 67 g
Fibre 6 g
Sugars 7 g
Protein 13 g
4 servings, 1/4 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.