Genovese Pasta Salad

(from castro15’s recipe box)

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

  1. 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.

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