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New in Cooking

Staub White and more

Fettuccine with Pesto, Green Beans and Potatoes

Serves: Makes 4 to 6 servings


  • 3 cups (packed) fresh basil leaves (about 6 ounces)
  • ¾ cup olive oil (preferably extra-virgin), divided
  • ⅓ cup pine nuts
  • 3 tablespoons walnuts
  • 2 garlic cloves
  • 1 cup freshly grated Parmesan cheese (about 3 ounces)
  • 8 ounces green beans, trimmed, halved
  • 8 ounces white potatoes, peeled, cut into ½-inch pieces
  • 12 ounces fettuccine


This pesto sauce includes walnuts, a variation on the classic recipe. To give the dish a creamy quality, add some of the pasta cooking water to the sauce.

Blend basil, ¼ cup oil, pine nuts, walnuts and garlic cloves in processor until finely chopped. Add grated Parmesan cheese. With machine running, gradually blend in remaining ½ cup oil. Set pesto aside.

Cook green beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Using 4- to 5-inch-diameter strainer, transfer beans to large bowl. Return cooking water to boil. Add white potatoes and boil until tender, about 7 minutes. Remove potatoes with same strainer and transfer to bowl with beans. Return cooking water to boil. Add fettuccine to same pot. Boil until pasta is just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup cooking water. Return green beans, white potatoes and cooked pasta to pot. Add pesto and toss to coat. Gradually add enough reserved cooking water to coat pasta with moist sauce. Season to taste with salt and pepper. Serve immediately.

Tested and perfected in the Sur la Table kitchen

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