Pesto Pasta with Potatoes and Green Beans Recipe
If you are craving a comforting yet vibrant meal that beautifully balances fresh flavors and satisfying textures, this Pesto Pasta with Potatoes and Green Beans Recipe is your new go-to. Imagine tender potato rounds and crisp green beans mingling with perfectly cooked pasta, all enveloped in the aromatic embrace of basil pesto, and crowned with crunchy pine nuts and a generous sprinkle of Parmesan cheese. This dish is a delightful twist on traditional pasta that brings together simple ingredients in a way that feels both special and wholesome. Whether for a cozy family dinner or impressing friends, this recipe is a joyful celebration of fresh, seasonal produce and rich, fragrant pesto.
Ingredients You’ll Need
Each ingredient in this recipe is straightforward but essential, contributing unique qualities that make the dish come alive with flavor and texture. From creamy potatoes to bright green beans, and the herbaceous burst of pesto, these components come together in perfect harmony.
- Vegetable broth (5 cups): Provides a flavorful base to gently cook the potatoes, pasta, and beans while infusing subtle savory notes.
- Small potatoes (12, sliced): Their tender, creamy texture adds substance and heartiness to balance the pasta perfectly.
- Dry pasta (4 cups): The canvas of the dish, soaking up all the delicious flavors while providing that comforting chew.
- Green beans (3 cups, trimmed and halved): Adds fresh crunch and a pop of vibrant color, lifting the dish with their natural sweetness.
- Basil pesto (¼ cup): The star seasoning ingredient, bringing herbal brightness and richness that ties everything together.
- Pine nuts (small handful): For a delightful nutty crunch that contrasts perfectly with the softness of the pasta and potatoes.
- Parmesan cheese (¼ cup, grated): Adds sharp, savory depth and melts slightly on the warm pasta for a luscious finish.
How to Make Pesto Pasta with Potatoes and Green Beans Recipe
Step 1: Boil the Broth
Start by pouring the vegetable broth into a large pot. Bring it to a rolling boil over medium-high heat. Using broth instead of plain water infuses the entire dish with gentle, savory undertones that elevate the potatoes and pasta as they cook, adding layers of flavor from the very beginning.
Step 2: Cook the Potatoes
Add the small potato slices to the boiling broth. Let them cook for about 3 minutes. This initial cooking softens the potatoes without making them mushy, ensuring they hold their shape and provide a tender bite that complements the other ingredients beautifully.
Step 3: Cook the Pasta
Next, stir in the dry pasta rounds. Allow them to cook for 7 minutes in the broth with the potatoes. Cooking the pasta directly in the broth is a genius shortcut that lets the noodles absorb rich flavor. Be careful to keep an eye on the texture—you want the pasta al dente, with a little bite left to avoid it becoming too soft.
Step 4: Add Green Beans
Add the trimmed and halved green beans to the pot. Cook everything together for an additional 5 minutes, until the green beans are tender but still vibrant and the potatoes and pasta meet that sweet spot of doneness that makes every bite satisfying.
Step 5: Drain and Reserve
After the cooking is complete, carefully drain the broth from the pot but make sure to reserve it. This step is key because it allows you to keep some cooking liquid on hand, a handy trick to adjust the moisture of your pasta later, ensuring it’s never dry but never watery.
Step 6: Add Pesto
Return the drained potato, pasta, and green bean mixture back to the pot. Stir in the basil pesto, mixing well until everything is evenly coated. The pesto brings that irresistible, fresh herbal flavor and a silky richness that coats each ingredient perfectly. If you want a more intense flavor punch, don’t hesitate to add a bit more pesto here.
Step 7: Top and Serve
Finish the dish by sprinkling a handful of pine nuts and the grated Parmesan cheese on top. These toppings create a wonderful contrast in texture and flavor—crunchy, nutty bits and creamy, salty cheese marrying effortlessly with warm pasta. Serve this dish immediately to enjoy the full spectrum of tastes and textures at their very best.
How to Serve Pesto Pasta with Potatoes and Green Beans Recipe
Garnishes
Beyond the pine nuts and Parmesan, fresh basil leaves or a light drizzle of extra virgin olive oil can elevate this dish even further. A sprinkle of lemon zest adds a fresh brightness that complements the pesto beautifully, waking up the palate with every bite.
Side Dishes
This pesto pasta pairs wonderfully with simple, crisp salads such as a mixed greens salad with a lemon vinaigrette or a juicy tomato and mozzarella salad to keep the meal light and vibrant. Crusty garlic bread is always a winner for soaking up every last bit of pesto-infused goodness.
Creative Ways to Present
For a stunning presentation, serve the pasta in warm shallow bowls, allowing the colors of the green beans, potatoes, and pesto to shine. A sprinkle of extra pine nuts and Parmesan at the table lets everyone customize their plates. You can also gently toss in some roasted cherry tomatoes for an extra pop of color and sweetness.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will mingle wonderfully but be aware the potatoes might soften a bit more—still delicious, just a different texture.
Freezing
Freezing pesto pasta with potatoes and green beans is possible but not ideal due to the texture changes in the potatoes and green beans after thawing. If you must freeze, transfer to a freezer-safe container and use within 1 month for best results. Thaw overnight in the fridge before reheating gently.
Reheating
To reheat, warm the pasta gently on the stovetop or microwave, adding a splash of reserved vegetable broth or water to bring back some moisture. Stir frequently to heat evenly, being careful not to overcook the pasta or vegetables, which can make them mushy.
FAQs
Can I use different types of pesto for this recipe?
Absolutely! While basil pesto is classic, you can experiment with sun-dried tomato pesto or arugula pesto for a new flavor twist. Each version brings its own unique character that adds excitement to the dish.
What type of pasta works best for this recipe?
Short pasta shapes like penne, rigatoni, or orecchiette work well because they hold the pesto and broth nicely. However, feel free to use your favorite pasta, just adjust cooking times accordingly.
Is it possible to make this dish vegan?
Yes! Simply use a vegan pesto (without cheese) and substitute the Parmesan with a vegan cheese alternative or nutritional yeast for a cheesy flavor without dairy.
How do I keep the potatoes from falling apart?
The key is to slice the potatoes evenly and not overcook them. Boiling them for just 3 minutes before adding the pasta helps them stay firm enough to hold their shape throughout cooking.
Can I prepare any parts of this recipe ahead of time?
You can prepare the pesto ahead and keep it refrigerated for a few days. Also, trimming and cutting the vegetables in advance saves time on cooking day, making the process quick and smooth.
Final Thoughts
This Pesto Pasta with Potatoes and Green Beans Recipe is a true delight that transforms humble ingredients into a meal bursting with comfort and freshness. It’s one of those dishes you’ll find yourself returning to again and again, whether for casual weeknight dinners or relaxed weekend gatherings. Give it a try—you might just discover a new favorite that brings warmth and joy to your table with every bite.
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Pesto Pasta with Potatoes and Green Beans Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This vibrant Pesto Pasta with Potatoes and Green Beans is a comforting and flavorful dish that combines tender potatoes, crisp green beans, and perfectly cooked pasta all coated in a rich basil pesto sauce. Quick and easy to prepare, it’s a delicious vegetarian meal ideal for weeknights or casual gatherings.
Ingredients
Ingredients
- 5 cups (1183 ml) vegetable broth
- 12 small potatoes, cut into ½ to 1 inch thick round discs
- 4 cups (240 g) dry uncooked pasta
- 3 cups (330 g) green beans, trimmed and cut in half
- ¼ cup basil pesto (homemade or store-bought)
- 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 to prepare for cooking the potatoes and pasta.
- Cook the Potatoes: Add the sliced potatoes to the boiling broth and let them simmer for 3 minutes to begin softening them without breaking apart.
- Cook the Pasta: Stir in the dry pasta and cook for an additional 7 minutes, ensuring the pasta starts to cook but remains slightly firm (al dente).
- Add Green Beans: Add the trimmed and halved green beans to the pot and continue cooking everything together for 5 more minutes until the vegetables and pasta are tender.
- Drain and Reserve: Carefully drain the broth from the pot, setting it aside for moisture adjustment if necessary later, while retaining the cooked potatoes, pasta, and beans in the pot.
- Add Pesto: Return the drained ingredients to the pot and mix in the basil pesto thoroughly so all components are evenly coated. Adjust with extra pesto to taste if desired.
- Top and Serve: Sprinkle a handful of pine nuts and grated Parmesan cheese over the pasta. Serve immediately while warm to enjoy the full flavor and texture.
Notes
- If the pasta seems dry after adding the pesto, gradually stir in some of the reserved broth until the desired consistency is achieved.
- You can substitute green beans with other green vegetables like asparagus or broccoli if preferred.
- Use gluten-free pasta to adapt this recipe for gluten sensitivity.
- Toast the pine nuts lightly in a dry skillet before adding them for enhanced nuttiness.
- Store any leftovers in an airtight container and refrigerate for up to 2 days; reheat gently with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
