Gluten free fusilli with pesto, potatoes, and green beans
Preparation
40 min
Difficulty
Easy
Servings
2
Preparation
Peel and dice the potatoes.
Clean the green beans by removing the stems and cutting them in half.
Bring a pot of water to a boil, add salt, and cook the potatoes for about 10 minutes. In the last 5 minutes, add the green beans.
Drain the vegetables and set them aside without turning off the heat.
Cook the gluten-free fusilli until al dente, then drain.
Toss the fusilli with the potatoes, green beans, and half a jar of basil pesto.
Ingredients
- Gluten-free fusilli: 160 gr (about 1 cup)
- Basil pesto: 1/2 jar (about 4 tablespoons)
- Green beans: 100 gr (about 1 cup)
- Potatoes: 150 gr (about 1 cup)
