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Pesto Pasta with Potatoes and Green Beans Recipe

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  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Main-course
  • Method: One Pot & One Pan
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This vibrant Pesto Pasta with Potatoes and Green Beans is a satisfying one-pot dish, featuring tender potatoes, perfectly cooked pasta, and crisp green beans tossed in aromatic basil pesto. Finished with toasted pine nuts and Parmesan, it’s ideal for a hearty, flavorful vegetarian main course that comes together easily in under an hour.

Ingredients

Units Scale

Main Ingredients

  • 5 cups (1183 ml) vegetable broth
  • 12 small potatoes, cut into 1/2 to 1 inch thick round discs
  • 4 cups (240 g) pasta, dry and uncooked
  • 3 cups (330 g) green beans, trimmed and cut in half
  • 1/4 cup basil pesto (homemade or store-bought)

Topping

  • Small handful of pine nuts
  • 1/4 cup (25 g) Parmesan cheese, grated

Instructions

  1. Boil the Broth – Pour the vegetable broth into a large pot and bring it to a rolling boil over medium-high heat.
  2. Cook the Potatoes – Add the sliced potatoes to the boiling broth. Let them cook for 3 minutes, allowing them to begin softening.
  3. Cook the Pasta – Stir in the dry pasta and continue to cook for an additional 7 minutes, ensuring the pasta begins to cook but remains al dente.
  4. Add Green Beans – Add the trimmed and halved green beans to the pot. Cook everything together for another 5 minutes until the vegetables and pasta are tender.
  5. Drain and Reserve – Carefully drain the broth from the pot, setting it aside. This helps preserve any extra liquid in case you need to adjust the pasta’s moisture later.
  6. Add Pesto – Return the drained contents to the pot. Add the basil pesto, mixing thoroughly until all the potatoes, pasta, and green beans are evenly coated. Add extra pesto if desired for more flavor.
  7. Top and Serve – Sprinkle a handful of pine nuts and grated Parmesan over the top. Serve immediately while warm for the best flavor and texture.

Notes

  • Use any short pasta shape, such as penne or fusilli, for best results.
  • You can substitute store-bought pesto with homemade for a fresher taste.
  • To make this recipe vegan, omit the Parmesan or use a dairy-free alternative.
  • If you prefer, toast the pine nuts before adding for extra flavor.
  • Reserve a bit of the drained broth to adjust consistency if the pasta becomes too dry.

Nutrition

  • Serving Size: 1/6 recipe
  • Calories: 385
  • Sugar: 5g
  • Sodium: 610mg
  • Fat: 10g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 62g
  • Fiber: 5g
  • Protein: 11g
  • Cholesterol: 5mg

Find it online: https://emilyquickdinners.com/pesto-pasta-with-potatoes-and-green-beans-recipe/