If you are looking for a cozy, vibrant meal that brings together the comforting earthiness of potatoes, the fresh snap of green beans, and the rich, herby punch of pesto, then you will absolutely fall in love with this Pesto Pasta with Potatoes and Green Beans Recipe. It’s a charming blend of textures and flavors that sings with every bite, effortlessly balancing heartiness and brightness in a way that feels both elegant and completely homey. Plus, it’s a terrific way to make a fresh, veggie-packed dinner that’s ready in under an hour.
Ingredients You’ll Need
Gathering the right ingredients for this dish is delightfully simple, but each one plays a crucial role in creating the perfect harmony of taste, texture, and color. From tender potatoes to crisp green beans, every element ensures the final dish is comforting and memorable.
- Vegetable broth (5 cups): The flavorful cooking base that softens the potatoes and infuses the pasta with gentle savory notes.
- Small potatoes (12, sliced): These add a creamy texture and subtle earthiness that beautifully contrasts the pesto.
- Dry pasta (4 cups): The hearty foundation that soaks up the pesto and broth flavors while maintaining a satisfying bite.
- Green beans (3 cups, trimmed and halved): For that vibrant, fresh crunch and a pop of green color.
- Basil pesto (¼ cup): The star flavoring, offering vibrant herbaceousness with a touch of nuttiness and garlic warmth.
- Pine nuts (small handful): Toasted for a delicate crunch and buttery richness on top.
- Parmesan cheese (¼ cup, grated): Adds a sharp, salty finish that ties all ingredients together beautifully.
How to Make Pesto Pasta with Potatoes and Green Beans Recipe
Step 1: Boil the Broth
Start by pouring your vegetable broth into a large pot and heating it over medium-high until it reaches a rolling boil. This broth is the flavorful heart of the dish, gently cooking everything and infusing the ingredients with delicious depth.
Step 2: Cook the Potatoes
Once your broth is boiling, add the thinly sliced potatoes carefully. Let them simmer for about 3 minutes so they begin to soften without falling apart, creating those tender pockets that will absorb pesto later.
Step 3: Cook the Pasta
Next, stir in your dry pasta. Let it cook alongside the potatoes for around 7 minutes. This timing is key because the pasta should be just shy of tender – al dente and full of bite to complement the creamy potatoes.
Step 4: Add Green Beans
Now it’s time to bring in the green beans. Add the trimmed and halved beans to the pot and cook together for 5 more minutes. This ensures the beans retain a bright color and a bit of crunch while melding their fresh flavor with the potatoes and pasta.
Step 5: Drain and Reserve
Carefully drain the cooking liquid from the pot but don’t discard it! Set it aside as it might come in handy later if your pasta needs a touch more moisture to stay perfectly creamy when mixing with pesto.
Step 6: Add Pesto
Return the drained pasta, potatoes, and green beans to the pot. Stir in the basil pesto thoroughly, ensuring every bite is luxuriously coated. Feel free to add a little extra pesto if you’re craving a bolder herbal punch!
Step 7: Top and Serve
Finish by sprinkling pine nuts and grated Parmesan cheese generously over the top before serving. These toppings add the perfect contrasting crunch and cheesy tang to this delightfully rustic dish. Serve it warm and watch it disappear fast!
How to Serve Pesto Pasta with Potatoes and Green Beans Recipe
Garnishes
To elevate your Pesto Pasta with Potatoes and Green Beans Recipe even more, consider adding freshly torn basil leaves or a drizzle of good quality olive oil on top for extra freshness and richness. A few cracked black peppercorns can also add a gentle bite that wakes up all the flavors.
Side Dishes
This dish is hearty on its own, but pairing it with a simple mixed green salad tossed in a light vinaigrette or some crusty garlic bread makes for a well-rounded meal. The salad adds a refreshing crispness, while the bread is perfect for mopping up any leftover pesto and juices.
Creative Ways to Present
For a casual dinner party, serve the pasta family-style in a large rustic bowl, garnished with colorful edible flowers or microgreens. You can also plate individual servings with extra Parmesan twirled elegantly over the top and a few pine nuts strategically scattered for that wow factor!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this Pesto Pasta with Potatoes and Green Beans Recipe, transfer them to an airtight container and keep in the refrigerator. The flavors meld wonderfully overnight, making for an even tastier next-day lunch or dinner.
Freezing
Freezing this dish is not ideal because the texture of the potatoes and green beans can change and become mushy. It is best enjoyed fresh or within a couple of days stored in the fridge.
Reheating
When reheating, add a splash of vegetable broth or water to loosen the pasta and stir gently over low heat. This will refresh the dish without drying it out or making the potatoes tough, preserving the delicate balance of textures.
FAQs
Can I use store-bought pesto for this recipe?
Absolutely! Store-bought pesto works wonderfully and saves time, but using homemade pesto can add an extra fresh, vibrant touch that makes the dish even more special.
What type of potatoes work best in this recipe?
Waxy potatoes like baby new potatoes or fingerlings hold their shape well after cooking and provide the perfect creamy texture in this dish without falling apart.
Can I use other vegetables instead of green beans?
Yes, you can substitute the green beans with asparagus, peas, or even broccoli florets, depending on what you have on hand or prefer. Just adjust the cooking time to keep them tender-crisp.
Is this dish suitable for vegans?
To make it vegan-friendly, simply skip the Parmesan cheese or use a plant-based alternative. The pine nuts and pesto still provide plenty of flavor and richness.
How can I make this dish more protein-rich?
Adding chickpeas, grilled chicken, or even some sautéed tofu can boost the protein content and turn this into a heartier meal without compromising the deliciousness of the pesto pasta blend.
Final Thoughts
This Pesto Pasta with Potatoes and Green Beans Recipe is one of those delightful dishes that feels like a warm hug after a busy day. It’s vibrant, comforting, and surprisingly simple to pull together, making it a fantastic staple for weeknights or casual gatherings. I absolutely encourage you to give it a try — your taste buds will thank you for the fresh, flavorful, and hearty celebration on your plate.
Print
Pesto Pasta with Potatoes and Green Beans Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This vibrant Pesto Pasta with Potatoes and Green Beans is a wholesome and flavorful dish that combines tender potatoes, al dente pasta, and crisp green beans all enveloped in fragrant basil pesto. Perfect for a comforting weeknight meal, it features a simple one-pot method that infuses the vegetables and pasta with vegetable broth for added depth. Topped with crunchy pine nuts and savory Parmesan cheese, this easy and satisfying recipe brings together delicious textures and fresh flavors in just 40 minutes.
Ingredients
Broth and Vegetables
- 5 cups (1183 ml) vegetable broth
- 12 small potatoes, cut into ½ to 1 inch thick round discs
- 3 cups (330 g) green beans, trimmed and cut in half
Pasta and Sauce
- 4 cups (240 g) dry pasta, uncooked
- ¼ cup basil pesto (homemade or store-bought)
Toppings
- Small handful of pine nuts
- ¼ cup (25 g) Parmesan cheese, grated
Instructions
- Boil the Broth: Pour the vegetable broth into a large pot and bring it to a rolling boil over medium-high heat.
- Cook the Potatoes: Add the sliced potatoes to the boiling broth. Let them cook for 3 minutes to begin softening.
- Cook the Pasta: Stir in the dry pasta and cook for an additional 7 minutes, allowing the pasta to start cooking but remain al dente.
- Add Green Beans: Add the trimmed and halved green beans to the pot. Cook everything together for another 5 minutes until the potatoes, pasta, and green beans are tender.
- Drain and Reserve: Carefully drain the broth from the pot, reserving it in case you need to adjust the moisture of the pasta later.
- Add Pesto: Return the drained contents to the pot and stir in the basil pesto thoroughly until all ingredients are evenly coated. Add more pesto if desired for extra flavor.
- Top and Serve: Sprinkle a handful of pine nuts and grated Parmesan cheese over the top. Serve immediately while warm for the best flavor and texture.
Notes
- Reserve some of the cooking liquid to adjust the pasta’s consistency if it becomes too dry after adding pesto.
- Use homemade pesto for a fresher flavor or store-bought for convenience.
- This dish pairs well with a side of crusty bread or a fresh green salad.
- To make it vegan, substitute Parmesan with a vegan cheese alternative and ensure pesto does not contain cheese.
