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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring potatoes and water to the boil in a large pot and cook until tender, about 10 minutes. Drain and set on a baking sheet to cool. Once cooled, slice into 1/2" coins. | 2. Add more water to the pot and cook the gemelli pasta "al dente" according to package directions. Drain and rinse well with cold water to stop the cooking process. Set aside to drain well. | 3. In the same pot bring water and 1 teaspoon salt to the boil. Add the green beans and aspargus and cook until bright green, approximately 1-2 minutes, but no longer. Drain immediately, rinse with cold water and place in a bowl of ice water until completely cold. | 4. Drain again and pat dry, removing the excess water. | 5. In a large salad bowl, toss together the potatoes, pasta, pesto, green beans, asparagus, kidney beans (or cannellini), roasted red pepper, grape tomatoes, salt and black pepper. | 6. Cover and chill until ready to serve. | 7. Garnish with fresh Italian parsley before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fingerling potato	12	ounces		302.6	0.0	67.32	1.7
salt	2	teaspoons		-	-	-	-
green bean	1/2	lb	cut	70.3069	15.8077	4.1504	0.499
asparagus	1	bunch	cut	-	-	-	-
gemelli pasta	1		cooked rinsed	302.6	0.0	67.32	1.7
pesto sauce	1	cup		1053.36	25.4268	24.7716	94.75200000000001
kidney bean	1	can	drained rinsed	80.0	11.3103	11.5862	1.3793
red bell pepper	1		roasted seeded	302.6	0.0	67.32	1.7
grape tomato	10 -12		cut	302.6	0.0	67.32	1.7
black pepper			ground	-	-	-	-
italian parsley				302.6	0.0	67.32	1.7

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.