In a lighter, healthier version of traditional pasta alla Genovese, this New Potatoes & Green Beans Genovese is brought to you by American Institute for Cancer Research. The unique pesto gives an extra veggie power punch with spinach and a crunchier texture with sunflower seeds. This is a great side dish that is wonderful served warm or as a chilled salad.
Between the spinach, sunflower seeds, and green beans, you are getting a wide variety of vitamin C & E, iron, protein, and fiber. Pair New Potatoes & Green Beans Genovese with roasted chicken, meat, or as a chilled dish to bring along with you on your next picnic.
Ingredients
- 2 cups fresh basil leaves, packed firm (4 oz. pkg.) remove stems
- 1/2 cup grated Parmesan cheese
- 1/4 cup lightly toasted sunflower seeds (or chopped walnuts/pine nuts)
- 2-3 large cloves of garlic
- 2 Tbsp. extra virgin olive oil
- 4 tsp. fresh lemon juice
- 2 cups spinach, firmly packed
- 1 1/2 lb. small new potatoes, unpeeled, cut in half, 1 in pieces
- 3 cups fresh or frozen green beans, 1 inch pieces
- salt & freshly ground pepper
In a large pot, bring 3 quarts of water to a boil.
For pesto, in bowl of food processor, add basil, cheese, sunflower seeds, garlic, oil and lemon juice.
Blend until smooth, 1-2 minutes, scraping bowl 2-3 times. Leave in bowl, covered.
Add spinach to boiling water and cook until just wilted, 1 minute. Using slotted spoon, transfer spinach to food processor bowl.
Add potatoes and green beans to pot and cook for 10 minutes.
While potatoes and beans cook, finish pesto by blending spinach with pesto until smooth. Leave covered and set aside.
When potatoes are fork tender, drain potatoes and green beans in colander and return to pot.
Add pesto and gently toss. Season to taste with salt and pepper. Serve warm or cold.
Ingredients
- 2 cups fresh basil leaves, packed firm (4 oz. pkg.) remove stems
- 1/2 cup grated Parmesan cheese
- 1/4 cup lightly toasted sunflower seeds (or chopped walnuts or pine nuts)
- 2-3 large cloves of garlic
- 2 Tbsp. extra virgin olive oil
- 4 tsp. fresh lemon juice
- 2 cups baby spinach, firmly packed
- 1 1/2 lb. small new potatoes, unpeeled, cut in half, 1-inch pieces
- 3 cups fresh or frozen cut green beans, 1-inch pieces
- salt & freshly ground pepper
Directions
In a large pot, bring 3 quarts of water to a boil.
For pesto, in bowl of food processor, add basil, cheese, sunflower seeds, garlic, oil and lemon juice. Blend until smooth, 1-2 minutes, scraping bowl 2-3 times. Leave in bowl, covered.
Add spinach to boiling water and cook until just wilted, 1 minute. Using slotted spoon, transfer spinach to food processor bowl.
Add potatoes and green beans to pot and cook for 10 minutes.
While potatoes and beans cook, finish pesto by blending spinach with pesto until smooth. Leave covered and set aside.
When potatoes are fork tender, drain potatoes and green beans in colander and return to pot. Add pesto and gently toss. Season to taste with salt and pepper. Serve warm or cold.
Makes 6 servings.
With more than 30 years of accomplishments, AICR has played an important and impressive role in the cancer prevention field. Read more about the history of pesto and the recipe’s full health benefits here.