RCI-ND.001.0197.001

Penne with Pesto and Vegetables

Name: Penne with Pesto and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 4 oz green beans (trimmed and halved (1 cup)); 12 oz penne or other short tubular pasta; 12 oz small red potatoes (about 6) (cut into ¾-inch chunks); ¼ cup pine nuts (1½ oz); 1 medium clove garlic (peeled and crushed); 1¼ tsp salt; 1½ cups fresh basil leaves; 1 pinch red pepper flakes; ½ cup low-fat firm silken tofu (4 oz.); 1 tbsp extra-virgin olive oil; 1 unit pesto

Penne with Pesto and Vegetables from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

green beans
trimmed and halved (1 cup)
4 oz
penne or other short tubular pasta
12 oz
small red potatoes (about 6)
cut into ¾-inch chunks
12 oz
pine nuts (1½ oz)
¼ cup
clove garlic
peeled and crushed
1 medium
salt
1¼ tsp
fresh basil leaves
1½ cups
red pepper flakes
1 pinch
low-fat firm silken tofu (4 oz.)
½ cup
extra-virgin olive oil
1 tbsp
pesto
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Penne with Pesto and Vegetables

Ingredients

Method

What Makes This Variant Distinct