Name: Pesto Pasta with Potatoes and Green Beans Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 12 ounces pasta (such as fusilli or penne); 2 medium Yukon gold potatoes, peeled and diced into 1/2-inch cubes; 8 ounces green beans, trimmed and cut into 2-inch pieces; 1 cup basil pesto (store-bought or homemade); 1/4 cup reserved pasta water; 1/4 cup grated Parmesan cheese (plus more for serving); Salt and black pepper to taste; Optional: toasted pine nuts or lemon zest for garnish

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If you’re looking for the ultimate Italian comfort food that practically bursts with color, flavor, and nostalgia, you’ll fall head over heels for this Pesto Pasta with Potatoes and Green Beans. This gorgeous main course is a one-pot wonder, blending tender pasta, silky Yukon gold potatoes, and crisp green beans, all brought together by an aromatic basil pesto sauce. It’s a heartwarming Genovese classic that manages to taste both incredibly fresh and deeply satisfying—a quick, wholesome weeknight dinner that never fails to impress.

Pesto Pasta with Potatoes and Green Beans Recipe - Recipe Image

Ingredients You’ll Need

The magic of Pesto Pasta with Potatoes and Green Beans comes from simple, high-quality ingredients. Each one plays a delicious role—think creamy potatoes, fresh green beans, and the vibrant kick of basil pesto. Gather these kitchen staples and you’re halfway to dinnertime bliss!

12 ounces pasta (such as fusilli or penne): These shapes hold the pesto beautifully and create a hearty texture in every bite.
2 medium Yukon gold potatoes, peeled and diced into 1/2-inch cubes: Yukon golds are buttery and rich, giving the dish substance and comfort.
8 ounces green beans, trimmed and cut into 2-inch pieces: For a pop of color and a sweet, earthy crunch that brightens each forkful.
1 cup basil pesto (store-bought or homemade): The soul of this pasta—use the freshest, brightest pesto you can find or make.
1/4 cup reserved pasta water: A starchy secret for a lusciously creamy, clingy sauce.
1/4 cup grated Parmesan cheese (plus more for serving): Adds salty, nutty depth and irresistible cheesiness.
Salt and black pepper to taste: Essential for bringing out the best in every ingredient.
Optional: toasted pine nuts or lemon zest for garnish: Toasted pine nuts add crunch while lemon zest wakes up the flavors with a citrusy zing.

How to Make Pesto Pasta with Potatoes and Green Beans

Step 1: Boil the Potatoes

Fill a large pot with generously salted water and bring it to a lively boil. Toss in your diced Yukon gold potatoes and let them cook for 5 minutes. This step ensures the potatoes are perfectly tender—never mushy, just soft with a subtle bite that holds up beautifully in the final dish.

Step 2: Cook the Pasta

After the potatoes have had their head start, add your chosen pasta directly into the same boiling water. This not only saves time and dishes, but also lets the pasta absorb the potato flavor as it cooks. Stir now and then, and be sure to follow the package’s cooking time for al dente perfection.

Step 3: Add the Green Beans

About three minutes before the pasta finishes cooking, add the green bean pieces to the pot. This timing is key: you’ll get green beans that are just crisp-tender, bringing sweet freshness and vibrant color to your Pesto Pasta with Potatoes and Green Beans.

Step 4: Drain and Reserve

Once the pasta reaches that ideal al dente texture, use a measuring cup to scoop out 1/4 cup of the golden pasta water. Then, drain the pasta, potatoes, and green beans all together—no fuss, no extra pans!

Step 5: Toss with Pesto and Cheese

Return everything to the pot or a big bowl and swirl in the fragrant pesto along with the reserved pasta water. Stir gently but thoroughly, so every morsel is coated in vivid green sauce. Sprinkle in the grated Parmesan and season with salt and pepper to taste. You’ll see the sauce turn creamy and glossy—pure pasta joy!

How to Serve Pesto Pasta with Potatoes and Green Beans

Garnishes

For that gorgeous final flourish, I love topping my Pesto Pasta with Potatoes and Green Beans with an extra shower of grated Parmesan. If you’re aiming for a true Italian trattoria vibe, scatter a handful of toasted pine nuts for crunch or a sprinkle of lemon zest for thrilling brightness.

Side Dishes

This dish really shines as the centerpiece, but it pairs beautifully with a crisp green salad tossed in a tangy vinaigrette, or a basket of warm, crusty bread to soak up every drop of the pesto sauce. For a complete meal, add a simple tomato salad or a platter of marinated olives to the table.

Creative Ways to Present

For a dinner party, serve Pesto Pasta with Potatoes and Green Beans family-style in a big, colorful bowl, letting that glorious green sauce catch the light. Or, for a more dramatic effect, twirl individual portions onto plates, nestle some extra green beans and potatoes on top, then finish with garnishes. Even cold, this pasta makes an irresistible picnic or lunchbox main!

Make Ahead and Storage

Storing Leftovers

Leftover Pesto Pasta with Potatoes and Green Beans keeps beautifully in the fridge for up to three days. Store it in an airtight container to lock in freshness—perfect for grab-and-go lunches or a quick next-day dinner.

Freezing

While pesto pasta is best enjoyed fresh, you can freeze leftovers in a pinch. Let the dish cool completely, then transfer to a freezer-safe container. Freeze for up to a month, but be aware that the texture of potatoes and green beans may change slightly upon thawing.

Reheating

For the best results, gently reheat the pasta on the stove over low heat or in the microwave. Add a splash of water or a little more pesto to revive the creamy sauce. Stir gently to keep the potatoes and green beans intact, and add extra cheese just before serving.

FAQs

Can I use a different kind of potato?

Absolutely! While Yukon golds melt beautifully and have a buttery flavor, red potatoes or even small white potatoes will work. Just aim for a waxy variety so they hold their shape.

Is this dish good for making ahead?

Yes, you can prep most parts ahead—boil the potatoes and pasta, blanch the green beans, and toss when you’re ready to eat. For best freshness, add the pesto just before serving so the sauce stays vibrant.

What kind of pesto works best?

Classic basil pesto is traditional and delivers unbeatable flavor, but feel free to use arugula or spinach pesto for a twist. Homemade always shines, but high-quality store-bought pesto is a great shortcut.

Can I make this vegan?

Definitely! Swap the Parmesan for a plant-based hard cheese or a couple tablespoons of nutritional yeast to keep things creamy and savory. Double-check your pesto’s ingredients, since some use cheese.

What can I add for extra protein?

Toss in some cooked cannellini beans or roasted chickpeas for a vegetarian protein boost. Grilled chicken or shrimp would also pair well for those who want something heartier alongside the Pesto Pasta with Potatoes and Green Beans.

Final Thoughts

This Pesto Pasta with Potatoes and Green Beans is an Italian favorite for good reason: bold, fresh flavors and true comfort in every twirl of your fork. Whether you’re serving it on a weeknight or sharing with friends, give this recipe a try—you’ll fall in love all over again with the simple joy of pasta.

Pesto Pasta with Potatoes and Green Beans Recipe

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4.8 from 13 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A delightful and flavorful pasta dish featuring a combination of basil pesto, tender potatoes, and crisp green beans, creating a satisfying and vibrant meal.

Ingredients

Scale

Pasta:

12 ounces pasta (such as fusilli or penne)

Potatoes:

2 medium Yukon gold potatoes, peeled and diced into 1/2-inch cubes

Green Beans:

8 ounces green beans, trimmed and cut into 2-inch pieces

Pesto:

1 cup basil pesto (store-bought or homemade)

Others:

1/4 cup reserved pasta water
1/4 cup grated Parmesan cheese (plus more for serving)
Salt and black pepper to taste
Optional: toasted pine nuts or lemon zest for garnish

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Instructions

Boil Potatoes: Bring a large pot of salted water to a boil. Add the diced potatoes and cook for 5 minutes.
Cook Pasta: Add the pasta to the same pot and cook according to the package directions. About 3 minutes before the pasta is done, add the green beans to the pot.
Combine: When the pasta is al dente, reserve 1/4 cup of the pasta water, then drain the pasta, potatoes, and green beans together. Return everything to the pot or a large bowl.
Add Flavor: Stir in the pesto and reserved pasta water, mixing until evenly coated and creamy. Add the Parmesan cheese and season with salt and black pepper to taste.
Serve: Serve warm, topped with extra cheese and optional garnishes if desired.

Notes

This dish is traditionally Genovese and works well with homemade or quality store-bought pesto.
You can use other pasta shapes like trofie or orecchiette if preferred.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Boiling
Cuisine: Italian