Penne with Potatoes, Green Beans and Pesto

I have mentioned this before but I have a new love... Tinkyada Pasta! Seriously this Brown Rice Pasta is my favorite. I think that I could eat the entire bag in one sitting. Joshua, our 3 year old loves it too!!!! 

Penne with Potatoes, Green Beans and Pesto

This is a gluten-free version of a classic Italian dish.

8 small red potatoes, washed and quartered

10-12 oz. fresh green beans, trimmed and cut

14-16 oz. Tinkyada brown rice penne

14 - 16 oz white beans

1/2 cup pesto

12 sweet grape or cherry tomatoes, washed, halved or quartered

1/4 cup pine nuts or slivered almonds

Parmesan, shavings or curls

Bring a large pot of salted water to a rolling boil. Cook the potatoes and green beans for 2 minutes. Add the Gluten Free pasta to the pot, stir and cook until the pasta is al dente and the potatoes are tender.


Drain it all in a colander, and pour the mixture into a large warmed serving bowl. Gently toss with the pesto.

I added Olive Oil and sauted garlic until tender and then added White Beans. Cook until the beans are cooked.

Scatter the tomatoes, pine nuts and shavings of Parmesan on top and serve immediately.

Serves 4