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Penne With Pesto, Potatoes & Green Beans

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main-dish vegetarian easter dinner italian
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 1⁄2 cups lightly packed fresh basil leaves

3 Tbs. pine nuts

1 garlic clove, coarsely chopped

1⁄2 tsp. kosher salt

1⁄3 cup extra-virgin olive oil

1⁄4 lb. Parmigiano-Reggiano cheese, freshly grated

Kosher salt for cooking the vegetables and the pasta

1⁄2 lb. small red potatoes, peeled and sliced about 1⁄4 inch thick

1⁄2 lb. young, thin green beans, stem ends trimmed

1 lb. dried penne

1 Tbs. unsalted butter, at room temperature

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