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Pesto Potatoes

Summer’s flavors in midwinter—that’s one way to warm up suppertime. Pass a salad with tart greens such as baby spinach or dandelion greens. A chocolate custard or pudding would be a happy ending.

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Summer’s flavors in midwinter—that’s one way to warm up suppertime. Pass a salad with tart greens such as baby spinach or dandelion greens. A chocolate custard or pudding would be a happy ending.

Servings
SERVING

Ingredients

  • 2 Tbs. olive oil, or more as needed
  • 1 lb. baby Yukon gold potatoes, halved or quartered
  • 1 onion, diced
  • 1 15.5-oz. can cannellini beans, drained and rinsed
  • 1 Tbs. minced garlic
  • 1/2 lb. green beans
  • 2 tsp. pesto
  • Fresh basil leaves for garnish

Preparation

  1. Heat oil in large skillet over medium heat. Sauté potatoes and onion about 10 minutes, or until potatoes start to soften and turn golden.
  2. Add cannellini beans, garlic and green beans, and sauté 2 minutes more. Cover skillet, and cook 5 minutes more. Uncover, stir in pesto and cook about 2 minutes more. Remove from heat, garnish with basil and serve.

Nutrition Information

  • Serving Size Serves 4
  • Calories 330
  • Carbohydrate Content 53 g
  • Cholesterol Content 0 mg
  • Fat Content 8 g
  • Fiber Content 11 g
  • Protein Content 12 g
  • Saturated Fat Content 1 g
  • Sodium Content 20 mg
  • Sugar Content 5 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g