Pasta with Pesto, Green Beans, and Potatoes

I had originally planned to cook a dish using the Vegetarian Butcher’s chicken pieces last night, but by the time my mother and I got back from a trip to IKEA it was already pretty late and I didn’t feel like preparing anything elaborate. I decided to save the chicken pieces for a different meal and flipped through one of my cookbooks. Then this recipe caught my eye:

Tagliatelle with green beans, potatoes, and pestoThe Linguine with Pesto, Potatoes, and Green Beans from The Mediterranean Vegan Kitchen are delicious, but also super quick to prepare – you just boil the veggies and pasta in one pot while making the pesto, mix together, and serve! Just what I was looking for. It’s a simple dish, of course, but the potato added an interesting twist and it was the perfect dish to eat outside during the warm October evening we had.

I’m off to visit my cousin in a few minutes, but I’ve already done most of the prepping for my next MoFo meal. Hope you all have a lovely day!

13 thoughts on “Pasta with Pesto, Green Beans, and Potatoes

  1. I am so happy that you did not put the Vegetarian Butcher’s chicken pieces in…it looks and reads like it tasted great just like it is Bonnie.

    • I don’t use it much either, but it has some great dishes that are really easy to whip up! I also like that its recipes rely mainly on vegetables and simple ingredients.

    • Thanks! I’ve never actually seen cookbooks in libraries near me, I should have a better look. They probably won’t have any vegan ones, but you never know!

    • I love all the green too! it makes me want to add even more things like peas, zucchini, broccoli…
      And now I wish I could lend you my book!

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