Directions:
- Peel and cut 2 waxy potatoes into 1-inch cubes; place in a large pot of water; bring to a boil.
- Add 1 tablespoon salt and bow tie pasta; return to a boil; cook 2 minutes.
- Add 8 ounces trimmed and halved green beans. Return to a boil; cook until vegetables are tender and pasta is al dente, about 6 minutes.
- Drain; toss with 1/2 cup Pesto; season with salt and pepper. Serve warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 384.16 Kcal (1608 kJ) | ||
| Calories from fat | 143.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.92g | 24% | |
|---|---|---|---|
| Cholesterol | 11.83mg | 4% | |
| Sodium | 1954.54mg | 81% | |
| Potassium | 179.74mg | 4% | |
| Total Carbs | 46.27g | 15% | |
| Sugars | 3.13g | 13% | |
| Dietary Fiber | 8.53g | 34% | |
| Protein | 15.53g | 31% | |
| Vitamin C | 8.6mg | 14% | |
| Iron | 2.8mg | 16% | |
| Calcium | 216.4mg | 22% | |
| Amount Per 100 g | |||
| Calories | 260.49 Kcal (1091 kJ) | ||
| Calories from fat | 97.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.8g | 24% | |
|---|---|---|---|
| Cholesterol | 8.02mg | 4% | |
| Sodium | 1325.33mg | 81% | |
| Potassium | 121.88mg | 4% | |
| Total Carbs | 31.38g | 15% | |
| Sugars | 2.12g | 13% | |
| Dietary Fiber | 5.78g | 34% | |
| Protein | 10.53g | 31% | |
| Vitamin C | 5.8mg | 14% | |
| Iron | 1.9mg | 16% | |
| Calcium | 146.7mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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