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
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
- 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.
