Allergy- friendly Pesto Pasta with Green Beans and Potatoes is the epitome of springtime’s finest produce. The success of the dish relies on the quality of the ingredients so choose only the freshest, most vibrant ones you can find. Peruse your farmers’ markets or organic produce section at the store for bright green basil and green beans, along with gorgeous red or yellow waxy potatoes. The only specialty ingredient you must have on hand is Vegan/Dairy Free Parmesan Cheese Alternative (I use Galaxy Nutritional Foods brand, available at Whole Foods).
I first fell in love with this dish when I was newly married. I ordered it one night out to dinner with my husband, and couldn’t believe the delicious combination of fresh pesto with crisp green beans and just barely cooked potatoes. Over the years I routinely made it at home as it became one of my husband’s favorite meals as well.
Pesto is a food allergy nightmare as it’s routinely made with pine nuts, Parmigiano Reggiano cheese and sometimes extra pats of butter. My version has none of that yet it tastes nearly identical to the real thing. It’s easy to whip up in a blender or food processor and freezes well for a quick weeknight dinner or weekend lunch.
I’d also love to thank Babble for naming Food Allergy Mama a Top 100 Food Blog for 2013. I’m honored to be included in this amazing list of food bloggers for the third year in a row.
Hope everyone is having a great spring! Happy Cooking!
PESTO PASTA WITH GREEN BEANS AND POTATOES
Be sure to reserve a little of the pasta cooking water to thin out the sauce when adding to the pasta.
2 cups fresh basil leaves, washed, dried and packed
Â½ cup extra virgin olive oil
2 medium garlic cloves, chopped
Â½ teaspoon kosher salt
Â¼ teaspoon freshly ground pepper
2 tablespoons dairy free margarine, softened to room temperature
1/3 cup dairy free Vegan Parmesan cheese
In a processor or blender, puree the fresh basil, olive oil, garlic cloves, salt and pepper. Pour mixture into a bowl and stir in softened dairy free margarine and Vegan Parmesan Cheese.Â
For the Pasta with Green Beans:
1 lb. allergen friendly or gluten free spaghetti or penne pasta
2 cups fresh green beans, trimmed and washed
5 small, new potatoes, peeled and cut in half
Vegan Parmesan cheese for topping, if desired
Cook the pasta according to manufacturesâ€™ directions.
Meanwhile prepare a medium saucepan by filling halfway with water, put a cover on it and bring to a boil. Add potatoes and cook just until it can be pierced with a fork, about 10-15 minutes, depending on the size of the potato. Remove with a slotted spoon and set aside in a bowl. Add the green beans to the boiling water, and cook five minutes. Remove the beans with a slotted spoon and add to the bowl with the potatoes.
Drain the cooked pasta, but reserve about a Â½ cup of the pasta cooking water.Â Add just enough of the pasta cooking water to the pesto to make it a little creamier, then add the pesto mixture to the pasta. Add the green beans and potatoes and stir the entire mixture gently until combined. Serve with additional grated Vegan Parmesan cheese if desired.