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
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 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.
