Penne with Potatoes, Green Beans, and Herbs from Lighter, Quicker, Better: Cooking for the Way We Ea

Name: Penne with Potatoes, Green Beans, and Herbs from Lighter, Quicker, Better: Cooking for the Way We Ea
Ingredients: 2 tablespoons olive oil; Salt; 1 garlic clove, crushed; ¼ cup slivered red (bell) pepper; 1 tablespoon oregano leaves, stripped from stems; ¼ cup (packed) flat-leaf parsley leaves; 1 pound small red-skinned potatoes, scrubbed; 1 teaspoon thyme leaves, stripped from stems; Freshly grated Parmigiano-Reggiano cheese; 1 pound green beans, ends trimmed, cut to same length as penne (about 1¼ inches); ¾ pound penne or other tubular pasta; ¼ teaspoon Freshly ground black pepper

app.ckbk.com

Pasta with potatoes and green beans is typical of Genoa, where the dish is tossed with pesto. We’ve used lots of fresh herbs instead. For the right-balance of textures, the beans should not be...

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Ingredients

2 tablespoons olive oil
Salt
1 garlic clove, crushed
¼ cup slivered red (bell) pepper
1 tablespoon oregano leaves, stripped from stems
¼ cup (packed) flat-leaf parsley leaves
1 pound small red-skinned potatoes, scrubbed
1 teaspoon thyme leaves, stripped from stems
Freshly grated Parmigiano-Reggiano cheese
1 pound green beans, ends trimmed, cut to same length as penne (about 1¼ inches)
¾ pound penne or other tubular pasta
¼ teaspoon Freshly ground black pepper