Pesto Pasta with Potatoes and Green Beans
Servings: 8 people
Calories: 366kcal
This Pesto Pasta with Potatoes and Green Beans is truly a perfect side dish. It's great for brunch, lunch, or dinner. Fresh pesto makes all the difference, but this is even good with a good-quality store-purchased pesto. Make the pesto ahead of time, and then the dish comes together very quickly. Superb!
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Ingredients
- 1 cup Pesto click for easy recipe
- Kosher salt
- 10 oz potatoes baby red, cut into slices about ¼-inch thick, about 2 cups
- 10 oz green beans fresh, ends trimmed and cut in half
- 1 lb pasta small
- 1 tablespoon unsalted butter slightly softened
- ¼ cup Parmesan cheese grated
Instructions
- Make the pesto and set aside.
- Bring a large pot of salted water to a rolling boil. Add the potatoes and green beans and cook until tender, about 8-9 minutes.
- Using a large slotted spoon, or directly from pasta pan (with holes), transfer the potatoes and beans to a large serving bowl. Cover the bowl lightly with foil to keep the veggies warm.
- Bring the water back to a rolling boil and add the pasta, stir well, and cook, stirring occasionally, until al dente, following package instructions.
- Add the drained pasta to the bowl with the veggies. Scoop out and reserve about 1 cup of the pasta water. Add the pesto, Parmesan cheese, and butter to the pasta with vegetables. Stir and toss until the pasta and veggies are evenly coated with the sauce, adjusting the consistency with some of the cooking water if needed. Taste and add salt, if desired.
- Serve warm or at room temperature.
Video
Notes
The homemade pesto can be made up to 1 week in advance. Keep in an air-tight container in the refrigerator until ready to use. Quality store-bought pesto works well in the recipe, too.
Baby gold potatoes work great in this recipe, too, or a combination of red, yellow, and even purple!
Our favorite type of pasta for this salad is fusilli, but any kind of small pasta will work, including penne, rigatoni, bow-tie, or elbow.
This is wonderful served warm or at room temperature. If making ahead of time, toss the salad with about 1 tablespoon of olive oil and give it a good mixing before serving.
The salad will keep in the refrigerator for up to 1 week. We don't recommend freezing this salad.
Nutrition
Calories: 366kcal | Carbohydrates: 47g | Protein: 11g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 346mg | Potassium: 201mg | Fiber: 3g | Sugar: 4g | Vitamin A: 938IU | Vitamin C: 4mg | Calcium: 112mg | Iron: 1mg