Haricots Verts and Potatoes with Pesto recipe

All Recipes Best Recipe Side Dish

Ingredients

3 medium Yukon gold potatoes, peeled and chopped
1 tablespoon olive oil
8 ounces haricots verts
salt to taste
1 tablespoon basil pesto

Nutrition Info

139.1 calories
carbohydrate: 20.8 g
cholesterol: 1.2 mg
fat: 5.3 g
fiber: 3.5 g
protein: 3.6 g
saturatedFat: 1 g
servingSize: -
sodium: 77.5 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until almost fork-tender, about 15 minutes. Drain water and leave potatoes in the warm pot to remove excess water.

  2. Heat olive oil in a large nonstick frying pan over medium-high heat. Saute haricots verts, seasoning with salt, until bright green but still crunchy to the bite, about 5 minutes.

  3. Add potatoes and pesto to the green beans. Stir to mix and heat throughout. Remove from heat and serve immediately.

Recipe Yield

4 servings

Recipe Note

This is a simple recipe with commonly found ingredients that can be prepared relatively quickly. The pesto adds tons of complex flavor, so minimal seasoning is necessary. I like to serve this as a side with a lean, grilled steak, but would pair well with chicken or pork, too. For a vegan side, choose a pesto without cheese.

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