• Total Time: 45 minutes
  • Yield: 4-6 1x


  • 1 pound penne (or other short pasta)
  • 1 onion, finely chopped
  • 1/2 cup olive oil
  • 1/2 cup dry white wine
  • 4 medium potatoes
  • 1 pound green beans
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup of Grana Padano cheese, grated

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  1. Scrub the potatoes under cold water and cut into bite sizes pieces. Boil for a few minutes, until half-cooked. Remove and rinse with cold water. Repeat for the beans, which should cook only for a couple of minutes.
  2. In a large skillet over medium heat, sauté the onion in olive oil until golden. Add the potatoes and cover for about 5 minutes. Add the white wine. After a few minutes, add the beans and cook for a few more minutes. Add salt and pepper.
  3. Bring a large pot of salted water to a boil. Cook the pasta until al dente and drain, reserving some of the cooking water. Cook together for a minute or 2, and add some reserved water if it seems dry. Mix in the Grana Padano.
  4. Serve immediately, with a sprinkle of black pepper and Grana Padano as desired.