If you’ve been looking for a comforting yet vibrant dish that dances with fresh flavors and a satisfying texture, the Pesto Pasta with Potatoes and Green Beans Recipe is an absolute must-try. This recipe brings together tender potatoes, crisp green beans, and perfectly cooked pasta all enveloped in the herbaceous charm of basil pesto. It’s simple, colorful, and feels like a warm hug on a plate—ideal for any day you want to treat yourself or impress loved ones with minimal fuss.
Ingredients You’ll Need
Gathering the right ingredients is key to making this dish shine. Each item plays a distinct role, from the hearty potatoes that add earthiness to the fresh green beans offering crunch, while the fragrant pesto ties everything together in a lively, luscious way.
- 5 cups vegetable broth: Acts as the cooking liquid and infuses gentle savory notes into the potatoes and pasta.
- 12 small potatoes, sliced: These provide a creamy, tender bite that contrasts beautifully with the green beans.
- 4 cups dry pasta: The pasta is the backbone of this dish, soaking up flavors while giving satisfying chewiness.
- 3 cups green beans, trimmed and halved: Adds freshness and a crisp texture that livens up each bite.
- ¼ cup basil pesto: Whether homemade or store-bought, pesto brings that bright, aromatic punch that transforms the dish.
- Small handful of pine nuts: Toasted for crunch and a buttery flavor boost over the top.
- ¼ cup grated Parmesan cheese: Adds savory depth and a touch of nuttiness that complements the pesto perfectly.
How to Make Pesto Pasta with Potatoes and Green Beans Recipe
Step 1: Bring the Broth to a Boil
Start by pouring the vegetable broth into a large pot and setting it to medium-high heat. Getting it to a rolling boil creates the perfect cooking environment for your potatoes and pasta, allowing everything to absorb flavor from the broth as it cooks.
Step 2: Cook the Potatoes
Add your sliced potatoes to the boiling broth and let them soften gently for about 3 minutes. This first step ensures the potatoes begin to cook through without overcooking, so they maintain their shape and texture.
Step 3: Add the Pasta
Next, stir in the dry pasta directly to the pot. Let it cook for 7 minutes, which helps the pasta start becoming tender without turning mushy—keeping that perfect al dente bite that’s so essential for pasta dishes.
Step 4: Toss in the Green Beans
After the pasta has started cooking, add the trimmed and halved green beans. This timing lets the beans cook just long enough to stay crisp and vibrant, balancing beautifully against the soft potatoes and pasta.
Step 5: Drain and Reserve the Broth
Once everything is tender, carefully drain the cooking liquid but save it. This flavorful broth can be a handy ingredient for adjusting the moisture of the pasta later, so your dish never feels dry.
Step 6: Mix in the Pesto
Return the potatoes, pasta, and green beans to the pot and stir in the basil pesto. Mix thoroughly so every bite is coated in that herby, garlicky goodness—add a little extra pesto if you want to boost the flavor punch.
Step 7: Garnish and Serve
Finish by sprinkling pine nuts and grated Parmesan cheese on top. These garnishes introduce a delightful crunch and savory richness that elevate the dish to something truly special. Serve it while warm to enjoy the full spectrum of flavors.
How to Serve Pesto Pasta with Potatoes and Green Beans Recipe
Garnishes
A small sprinkle of toasted pine nuts adds the perfect crunch and richness, while freshly grated Parmesan cheese enhances the savoriness. Fresh basil leaves can also brighten things up beautifully. These finishing touches are what make this dish pop and feel restaurant-worthy.
Side Dishes
This pesto pasta pairs wonderfully with a crisp green salad dressed in a simple vinaigrette, or a light tomato bruschetta. Both keep the meal balanced and refreshing, letting the rich, herby pasta shine without overwhelming your palate.
Creative Ways to Present
For a fun twist, try serving the Pesto Pasta with Potatoes and Green Beans Recipe in individual jars or shallow bowls topped with a drizzle of extra virgin olive oil. It also makes a stunning picnic dish—easy to transport and sure to impress friends with its vibrant colors and delicious taste.
Make Ahead and Storage
Storing Leftovers
Transfer any leftovers to an airtight container and refrigerate. The pesto flavor may deepen overnight, making the dish even more delicious the next day. Consume within 2-3 days for the best texture and freshness.
Freezing
This dish is best enjoyed fresh, as freezing can affect the texture of the potatoes and green beans. However, if you must freeze, place portions in freezer-safe containers and use within one month. Thaw gently in the refrigerator before reheating.
Reheating
Warm leftovers gently on the stovetop over low heat, stirring occasionally. Add a splash of vegetable broth or olive oil if the pasta seems dry. Avoid microwaving at high power to prevent uneven heating and preserve the delicate flavors.
FAQs
Can I use a different type of pasta in this recipe?
Absolutely! While the recipe calls for dry pasta, you can use any shape you like, such as penne, fusilli, or farfalle. Just adjust the cooking time slightly according to the pasta’s instructions.
Is this dish suitable for vegans?
To make this recipe vegan, simply omit the Parmesan cheese or replace it with a vegan alternative. Ensure your pesto is dairy-free as well, many store-bought options are available or you can make your own with nutritional yeast.
Can I prepare the pesto from scratch?
Yes, homemade pesto is fantastic here and allows you to control freshness and flavor. Blend fresh basil, pine nuts, garlic, Parmesan, olive oil, and a pinch of salt for a vibrant sauce that elevates the dish even more.
What can I do if I don’t have vegetable broth?
Water can be substituted in a pinch, but consider adding a vegetable bouillon cube or seasoning the water with herbs and salt to boost flavor. The broth adds an important layer of taste to the potatoes and pasta.
How do I make sure the potatoes cook evenly?
Slicing the potatoes into similar-sized, thin discs helps them cook uniformly in the broth. Starting them in the boiling liquid before adding pasta ensures they soften without becoming mushy.
Final Thoughts
I genuinely hope you give this Pesto Pasta with Potatoes and Green Beans Recipe a try. It’s one of those dishes that feels homemade and special, yet comes together effortlessly with ingredients you probably already have. Every bite bursts with fresh flavors and comforting textures that make it a fast favorite in my kitchen, and I’m sure it will in yours too.
Print
Pesto Pasta with Potatoes and Green Beans Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Pesto Pasta with Potatoes and Green Beans is a hearty and flavorful dish combining tender potatoes, al dente pasta, and crisp green beans all cooked in vegetable broth and tossed with vibrant basil pesto. Finished with crunchy pine nuts and savory Parmesan cheese, it’s a comforting and wholesome meal perfect for weeknights or casual gatherings.
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
- 4 cups (240 g) dry uncooked pasta
Finishing Touches
- ¼ cup basil pesto (homemade or store-bought)
- Small handful of pine nuts
- ¼ cup (25 g) Parmesan cheese, grated
Instructions
- Boil Broth: Pour the vegetable broth into a large pot and bring it to a rolling boil over medium-high heat.
- Cook Potatoes: Add the sliced potatoes to the boiling broth and cook for 3 minutes to begin softening them.
- Add Pasta: Stir in the dry pasta and cook for an additional 7 minutes, ensuring the pasta starts to cook but remains al dente.
- Add Green Beans: Add the trimmed and halved green beans to the pot and cook everything together for another 5 minutes until all ingredients are tender.
- Drain: Carefully drain the broth from the pot and set it aside to preserve extra liquid for adjusting moisture if needed.
- Toss with Pesto: Return the drained potatoes, pasta, and green beans to the pot. Add the basil pesto and mix thoroughly until everything is evenly coated. Add extra pesto if desired.
- Garnish and Serve: Sprinkle a handful of pine nuts and grated Parmesan cheese over the top and serve immediately while warm for the best flavor and texture.
Notes
- You can use homemade or store-bought basil pesto depending on your preference and convenience.
- Reserving the vegetable broth allows you to moisten the pasta mixture if it becomes too dry after draining.
- For a nuttier taste, you can toast the pine nuts before sprinkling them on top.
- This dish is best enjoyed fresh as reheating may cause the pasta to absorb more liquid and become softer.
