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
Scale
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
