Categories: Sides
Ingredients
- 8 oz. green beans
- Olive oil
- Salt and pepper
- 1 lb. small red-skinned potatoes
- 8 oz. gemelli pasta
- 1/4 cup olive oil
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1/2 cup chopped basil
- 1/4 cup toasted pine nuts
- Shaved Parmesan
Directions
-
Toss green beans with olive oil, salt and pepper on a baking sheet. Quarter potatoes; toss with olive oil, salt and pepper on a separate baking sheet. Roast at 425 until the vegetables are browned, 15 minutes for the green beans and 25-30 minutes for the potatoes; let cool. Cook pasta as directed. Drain, then toss with olive oil and lemon zest; let cool. Add the beans and potatoes, lemon juice, basil and pine nuts. Top with Parmesan.