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
Scale
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.
