Pesto Pasta with Potatoes and Green Beans Recipe

Pesto Pasta with Potatoes and Green Beans is the kind of vibrant, hearty dish that makes dinner feel like a celebration—even when you’ve had a nonstop, whirlwind day. With just one big pot and a handful of simple ingredients, it brings together tender potatoes, snappy green beans, and perfectly cooked pasta, all tossed in a fragrant basil pesto. It’s easy, speedy, and delivers that classic Italian comfort, making it an absolute lifesaver for busy weeknights.

Why You’ll Love This Recipe

• So Simple, So Fast: This recipe is practically made for those evenings when you want something delicious with minimal cleanup. Everything gets cooked in one pot, saving you time and effort.
• Incredible Flavors: The basil pesto wraps every piece of pasta, potato, and bean in a glossy, garlicky, herby hug. Toss in some Parmesan and pine nuts, and you’ve got a flavor-packed dinner on the table with hardly any fuss.
• Seriously Satisfying: Potatoes add a hearty bite, while the green beans’ crispness breaks up the richness. It’s filling without feeling heavy.
• Flexible and Forgiving: Swap ingredients, use up what you have, or go all-in with your favorite pesto. This is a recipe that loves a little improvisation.

this Recipe

Ingredients You’ll Need

• Vegetable Broth: Forms the flavorful base for cooking the potatoes, pasta, and green beans. It adds depth and richness to every bite.
• Potatoes: Use small potatoes, sliced into thick rounds. They bring a comforting, melt-in-your-mouth quality that pairs wonderfully with pasta.
• Pasta: Any short pasta will do—penne, fusilli, or even orecchiette. It soaks up the pesto beautifully.
• Green Beans: Trimmed and halved, for a pop of freshness and color. They stay tender-crisp when added at the right moment.
• Basil Pesto: Homemade gives the most vibrant, fresh flavor, but a good quality store-bought pesto works perfectly when you’re short on time.
• Pine Nuts: Offer a buttery crunch as a finishing touch. Toast them lightly if you have time—totally worth it.
• Parmesan: The salty, nutty crown on top. Use freshly grated for the best flavor. Skip if making it vegan, or swap for a plant-based cheese.

Variations

• Add Protein: Stir in cooked chicken, chickpeas, or white beans for extra protein.
• Make It Vegan: Use vegan pesto and swap Parmesan for nutritional yeast or a vegan cheese alternative. Omit the pine nuts if needed.
• More Veggies: Broccoli florets, zucchini slices, or even cherry tomatoes make welcome additions.
• Switch Up the Pasta: Gluten-free pasta, whole wheat, or even gnocchi all work beautifully.
• Zest & Spice: Add a sprinkle of lemon zest or a dash of chili flakes for a bright, zippy finish.

How to Make Pesto Pasta with Potatoes and Green Beans

Step 1: Bring the Broth to a Boil

Pour the vegetable broth into a large pot and bring it to a full, rolling boil. This not only infuses the veggies and pasta with flavor but also keeps the dish deeply savory.

Step 2: Cook the Potatoes

Slide in the sliced potatoes. Let them simmer for about 3 minutes—enough to start softening but keeping their shape for the next step.

Step 3: Add the Pasta

Toss in the dry pasta. Cook for another 7 minutes, stirring occasionally so nothing sticks. The potatoes and pasta will start mingling and absorbing that seasoned broth.

Step 4: Add Green Beans

Now add the green beans. Cook for about 5 more minutes, until the beans are just tender and the pasta is al dente.

Step 5: Drain and Toss with Pesto

Once everything is cooked, drain off the broth (save a splash or two if you want a creamier sauce). Return everything to the pot, scoop in the pesto, and gently stir until every piece is coated in that gorgeous green sauce. If it looks a bit dry, drizzle in some of the reserved broth.

Step 6: Top and Serve

Pile your pasta into bowls or onto a serving platter, then sprinkle generously with pine nuts and Parmesan. Serve right away while it’s hot and enticing.

Pro Tips for Making the Recipe

• Don’t Overcook the Potatoes: Slice them thick and keep an eye on their texture. You want them tender but intact—think fork-tender, not mushy.
• Stir Frequently: Pasta loves to stick, especially in one-pot meals. Give everything a good stir once or twice as it cooks.
• Reserve Some Broth: Before draining, save a little broth to thin out the pesto if your pasta looks too thick.
• Toast the Pine Nuts: Toss pine nuts in a dry skillet for a couple of minutes until just golden. It intensifies their nutty flavor and makes all the difference.
• Use Good Pesto: If using store-bought, choose a chilled, fresh pesto over the shelf-stable jars for a burst of real basil flavor.

How to Serve

Serve Pesto Pasta with Potatoes and Green Beans as a satisfying main course. A simple green salad dressed with lemon and olive oil is the perfect punchy pairing. Add warm crusty bread or garlic focaccia if you want to turn it into a real Italian feast. For something special, a crisp white wine like Pinot Grigio or a sparkling lemonade brings everything together.

Make Ahead and Storage

Storing Leftovers

Cool your leftovers to room temperature, then store in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making this an excellent lunch option.

Freezing

This dish doesn’t freeze as well because the potatoes can turn mushy and the pasta may get a bit soft. If you absolutely must freeze, do so in small portions and reheat gently.

Reheating

Reheat in the microwave or a saucepan over low heat, adding a splash of vegetable broth or water to keep it from drying out. Stir frequently so everything heats evenly.

FAQs

Can I use a different type of pasta?
Absolutely—this recipe loves flexibility. Short shapes like penne, rigatoni, or fussili work best as they catch the pesto and blend well with the potatoes and beans.

Does it work with store-bought pesto?
Definitely! Use the best-quality pesto you can find for the freshest, boldest flavor. If you have homemade on hand, even better.

How do I keep the potatoes from falling apart?
Slice them into rounds at least half an inch thick and don’t overboil. They need just enough time to get tender but stay together with the pasta.

Can I add extra veggies?
Go for it! This dish welcomes more vegetables—broccoli, asparagus, peas, or even spinach stirred in at the end add color and nutrients.

Final Thoughts

Pesto Pasta with Potatoes and Green Beans is a weeknight hero: fast, flavorful, and easy enough for even the most hectic of evenings. With its combination of comfort and freshness, it’s impossible not to love. Give this recipe a try, and don’t be afraid to make it your own. Dinner doesn’t have to be complicated to be truly delicious—enjoy every bite!

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