New Potatoes and Green Beans Genovese

Makes 6 servings. Per serving: 223 calories, 10 g total fat (2.5 g saturated fat), 28 g carbohydrate, 8 g protein, 5.5 g dietary fiber, 145 mg sodium.


  • 2 cups fresh basil leaves packed firm (4 oz. pkg. with stems, remove stems)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup lightly toasted sunflower seeds or chopped walnuts or pine nuts
  • 2-3 large cloves garlic
  • 2 Tbsp. extra virgin olive oil
  • 4 tsp. fresh lemon juice
  • 2 cups baby spinach firmly packed
  • lb. small new potatoes unpeeled, cut in half (or in quarters if large), 1-inch pieces
  • 3 cups fresh or frozen cut green beans 1-inch pieces
  • Salt and freshly ground pepper


  1. In large pot, bring 3 quarts water to boil.
  2. For pesto, in bowl of food processor, add basil, cheese, sunflower seeds, garlic, oil and lemon juice. Blend until smooth, 1-2 minutes, scraping bowl 2-3 times. Leave in bowl, covered.
  3. Add spinach to boiling water and cook until just wilted, 1 minute. Using slotted spoon, transfer spinach to food processor bowl.
  4. Add potatoes and green beans to pot and cook for 10 minutes.
  5. While potatoes and beans cook, finish pesto by blending spinach with pesto in food processor until smooth. Leave covered and set aside.
  6. When potatoes are fork tender, drain potatoes and green beans in colander and return to pot. Add pesto and gently toss. Season to taste with salt and pepper. Serve warm or cold.