If you are looking for a dish that beautifully combines comforting textures and vibrant flavors, you have to try this Pesto Pasta with Potatoes and Green Beans Recipe. It’s a delightful Italian-inspired meal where tender potatoes and crisp green beans meet al dente pasta, all coated in the fragrant, herbaceous basil pesto. This dish delivers a wonderful balance of creamy, crunchy, and fresh notes, making it an absolute favorite for weeknight dinners or casual gatherings. Each bite promises a little celebration of colors, textures, and tastes that will keep you coming back for more.
Ingredients You’ll Need
The charm of this Pesto Pasta with Potatoes and Green Beans Recipe lies in its simplicity. Every ingredient plays a crucial role in building layers of flavor and texture, ensuring the dish is as pleasing to the eye as it is to the palate.
- Vegetable broth (5 cups): Provides a light, savory base that gently cooks the potatoes and pasta, adding subtle depth.
- Small potatoes (12, sliced): Adds a soft, hearty element with a slight earthiness, cut into rounds for even cooking.
- Dry pasta (4 cups): The hearty canvas that soaks in all the pesto goodness while maintaining a perfect al dente bite.
- Green beans (3 cups, trimmed and halved): Lends a fresh, crisp contrast and vibrant green color to brighten the plate.
- Basil pesto (¼ cup): The star flavor, bursting with herbs, garlic, nuts, and cheese for that signature Italian flair.
- Pine nuts (small handful): Adds a delightful crunch and nutty richness as a finishing touch.
- Parmesan cheese (¼ cup, grated): Brings a sharp, salty note that perfectly rounds out the dish.
How to Make Pesto Pasta with Potatoes and Green Beans Recipe
Step 1: Boil the Broth
Start by pouring your vegetable broth into a large pot and bringing it to a rolling boil over medium-high heat. This flavorful liquid will serve as the cooking medium for your potatoes, pasta, and green beans, infusing each ingredient with subtle savory notes as they cook.
Step 2: Cook the Potatoes
Once the broth is boiling, add the sliced potatoes. Cooking them for about 3 minutes will soften them just enough to start breaking down the starch, creating a beautiful creamy texture without turning mushy. This step is key to making those little rounds melt in your mouth.
Step 3: Cook the Pasta
Next, stir in the dry pasta directly into the pot. Continue to cook for an additional 7 minutes, keeping a close eye so the pasta becomes perfectly al dente – tender but still firm to the bite. The broth will infuse the pasta with subtle flavor, making this dish extraordinary.
Step 4: Add Green Beans
Add your trimmed and halved green beans to the pot, allowing them to simmer with the pasta and potatoes for around 5 more minutes. This timing ensures the beans maintain a little snap while becoming tender enough to complement the softer elements in the dish.
Step 5: Drain and Reserve
Carefully drain the contents of the pot, saving the broth just in case you want to adjust your pasta’s juiciness later. Draining well keeps the dish from becoming watery while still letting you maintain control over the sauce’s consistency.
Step 6: Add Pesto
Return everything to the pot and gently fold in the basil pesto, mixing thoroughly so every piece of potato, bean, and pasta is lusciously coated. This is when the dish truly comes alive with that vibrant basil flavor. Feel free to add a bit more pesto if you’re craving an extra burst of herbaceous richness.
Step 7: Top and Serve
Finally, sprinkle a handful of pine nuts and grated Parmesan cheese over the top. These final touches add texture and the perfect savory finish. Serve immediately while warm to enjoy the full spectrum of flavors and mouthfeel at their best.
How to Serve Pesto Pasta with Potatoes and Green Beans Recipe
Garnishes
To elevate your Pesto Pasta with Potatoes and Green Beans Recipe, consider garnishing with a few fresh basil leaves or a drizzle of extra virgin olive oil. Not only do these additions enhance the visual appeal, but they also add a fresh, aromatic finish that complements the pesto beautifully.
Side Dishes
This dish pairs wonderfully with simple side salads featuring lemon vinaigrette or a crisp, garlicky bread to soak up any leftover pesto sauce. Light, fresh vegetable sides keep the meal balanced and allow the main dish to shine.
Creative Ways to Present
For a charming twist, serve the pasta in individual rustic bowls topped with a scattering of toasted pine nuts and extra Parmesan. Alternatively, layering it in a glass jar or deep bowl makes it perfect for packed lunches or picnic-style meals, turning this humble pasta dish into a feast for the eyes.
Make Ahead and Storage
Storing Leftovers
Leftover Pesto Pasta with Potatoes and Green Beans Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors tend to meld even more overnight, making day-two servings just as delicious.
Freezing
While freezing is possible, it’s best to only freeze if you’ve left out the pesto and dairy toppings. Cooked potatoes and green beans can become a bit mushy after thawing, so freezing is a bit sacrifice in texture. If freezing, store components separately for best results.
Reheating
Reheat gently on the stovetop or in the microwave, adding a splash of reserved broth or water to loosen the pasta if it feels dry. Avoid overheating to maintain the texture and fresh vibrant flavor of the pesto sauce.
FAQs
Can I use other types of pesto in this recipe?
Absolutely! While traditional basil pesto is classic, you can experiment with sun-dried tomato pesto, arugula pesto, or even nut variations to give the dish a unique twist. Each will bring a lovely new dimension.
Do I have to peel the potatoes?
Not at all. Leaving the skins on adds fiber, texture, and a rustic touch to the dish. Just be sure to wash the potatoes well before slicing to remove any dirt.
What pasta shapes work best?
Short pastas like penne, fusilli, or orecchiette work best as they hold the pesto and nestle well with the potatoes and beans. However, feel free to use your favorite shape!
Is this recipe suitable for vegans?
It can easily be made vegan by using a vegan pesto version and omitting the Parmesan cheese or substituting it with a vegan-friendly alternative. It will still be wonderfully delicious.
Can I prepare this recipe gluten-free?
Yes! Simply swap out regular pasta for your preferred gluten-free pasta. Cooking times may vary slightly, so keep an eye on the pasta for the perfect al dente texture.
Final Thoughts
There’s something incredibly comforting and satisfying about the Pesto Pasta with Potatoes and Green Beans Recipe that makes it a joy to cook and eat. The combination of tender potatoes, crisp green beans, and herbaceous pesto is a true celebration of simple, fresh ingredients coming together in perfect harmony. I encourage you to give this recipe a try and make it your own — it’s bound to become a comforting staple in your kitchen.
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Pesto Pasta with Potatoes and Green Beans Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Pesto Pasta with Potatoes and Green Beans is a comforting and flavorful one-pot meal combining tender potatoes, crisp green beans, and al dente pasta all tossed in fragrant basil pesto. Perfect for a wholesome dinner, it’s easy to prepare and packed with fresh flavors enhanced by pine nuts and Parmesan cheese.
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 and Seasonings
- 4 cups (240 g) dry pasta, uncooked
- 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 allow them to cook for 3 minutes. This softens them slightly before adding the pasta.
- Cook the Pasta: Stir in the dry pasta and continue boiling for 7 minutes, ensuring the pasta begins to cook while remaining firm (al dente).
- Add Green Beans: Add the trimmed and halved green beans to the pot and cook everything together for an additional 5 minutes until the vegetables and pasta are tender.
- Drain and Reserve: Carefully drain the broth from the pot, but set it aside to use later if you need to adjust moisture in the pasta.
- Add Pesto: Return the drained pasta, potatoes, and green beans to the pot. Add the basil pesto and mix thoroughly until everything is evenly coated. Add more pesto if desired for enhanced flavor.
- Top and Serve: Sprinkle a handful of pine nuts and grated Parmesan cheese over the top. Serve immediately while warm for the best flavor and texture.
Notes
- You can substitute vegetable broth with chicken broth if preferred.
- Using fresh basil pesto will give a brighter flavor, but store-bought works well too.
- If you like your pasta moister, add reserved broth gradually after mixing in the pesto.
- For a vegan option, omit Parmesan cheese or use a vegan substitute.
- Toast pine nuts lightly in a dry skillet before adding for extra crunch and nuttiness.
