This pesto pasta is made with homemade basil pesto, potatoes, green beans, and pasta. It is simple, fresh, and ready in about 30 minutes.
Why You'll Love My Pesto Pasta
- Made with homemade basil pesto.
- Ready in about 30 minutes.
- Includes potatoes and green beans for a more complete meal.
- Great as a vegetarian main dish.
I first discovered this combination in Italy, where pesto was served with tender potatoes and green beans instead of just pasta. It made the dish feel more complete, without making it heavy. The potatoes soften into the sauce, the green beans add freshness, and the pesto brings everything together. If you enjoy simple Italian pasta dishes, my Pasta alla Norma and Cherry Tomato Pasta are also lovely recipes to try.
Now I make this when I want a quick pasta dinner that still feels homemade. The pesto is made from fresh basil, pine nuts, garlic, Pecorino, Parmigiano Reggiano, and olive oil, so the flavor is much better than anything from a jar. For another easy dinner with bold flavor, my Garlic Parmesan Chicken Pasta is a good one to keep nearby.
Key Ingredients in Pesto Pasta
You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.
- Basil, Garlic & Pine Nuts: I use fresh basil because it gives the pesto its bright, fresh flavor. Garlic adds depth, and pine nuts make the pesto smooth and slightly nutty.
- Pecorino Romano, Parmigiano Reggiano & Olive Oil: I like using both cheeses because Pecorino Romano adds a sharper, salty flavor, while Parmigiano Reggiano makes the pesto richer. Extra virgin olive oil helps everything blend into a creamy sauce.
- Potato, Green Beans & Pasta: The potato makes the dish more filling, and the green beans add freshness and texture. I like using pasta that holds the pesto well, so every bite is coated.
- Salt & Extra Parmigiano Reggiano: Salt seasons the cooking water and brings out the flavor of the pasta and vegetables. I add extra Parmigiano Reggiano at the end because it helps finish the dish with more flavor.
How to Make Pesto Pasta
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Make the Pesto: In a food processor, blend 70 ml extra virgin olive oil, garlic, and pine nuts until finely chopped. Add basil leaves and blend to a coarse paste. Add Pecorino, Parmigiano Reggiano, 20 ml extra virgin olive oil, and salt; process until smooth and creamy.
2. Cook the Vegetables: Bring a large pot of salted water (1½ teaspoons salt) to a boil. Peel and cube the potatoes, and trim the green beans in half. Cook the potatoes and green beans in boiling water until the potatoes are tender. Transfer to a bowl and set aside.
3. Cook the Pasta: In the same water, cook the pasta until al dente. Reserve about ½ cup of the cooking water before draining.
4. Combine and Serve: Heat 2 tablespoons of extra virgin olive oil in a large pan over medium heat. Add the potatoes and green beans, cooking for 1 minute. Add the pasta, reserved cooking water, and Parmigiano cheese, tossing well. Stir in the pesto until evenly coated and serve warm.
Pesto Pasta with Potatoes and Green Beans
One thing that makes this pesto pasta different from many versions is the addition of potatoes and green beans. This combination comes from Liguria, the region where pesto originated. The tender potatoes make the dish more filling, while the green beans add freshness and texture. Cooking them alongside the pasta creates a simple Italian meal that feels both comforting and balanced.
Easy Ingredient Swaps
If pine nuts are difficult to find, walnuts can be used in the pesto. Linguine, spaghetti, fusilli, or penne all work well in this recipe. For a stronger flavor, add a little extra Pecorino Romano. For a milder pesto, use more Parmigiano Reggiano.
My Best Tips for Better Pesto Pasta
Cut the Potato into Small Even Cubes: I like cutting the potato into small cubes of a similar size. This helps them cook evenly and prevents some pieces from becoming too soft while others stay firm.
Let the Pasta Sit for a Minute Before Serving: After mixing everything together, I let the pasta sit for about a minute before serving. This gives the pesto time to cling to the pasta and vegetables for a more even coating.
Grate the Cheese Yourself: Pre-grated cheese can be drier and doesn't blend into the pesto as smoothly. I find freshly grated Parmigiano Reggiano and Pecorino Romano create a creamier sauce with better flavor.
How to Store Leftover Pesto Pasta
Store leftover pesto pasta in an airtight container in the refrigerator for up to 2 days. I like adding a splash of water before reheating because it helps loosen the pesto and keeps the pasta from drying out.
What to Serve with Pesto Pasta
I love serving this pesto pasta with a tomato burrata salad and warm ciabatta bread. If I want something extra on the table, I add marinated olives or roasted peppers. For dessert, lemon mousse is a lovely way to finish the meal.
Try These Pasta Recipes Next!
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Recipe
Pesto Pasta with Potatoes and Green Beans
Ingredients
For the Pesto
- 70 ml extra virgin olive oil
- 2 cloves garlic
- 30 g pine nuts
- 70 g fresh basil
- 30 g grated Pecorino Romano cheese
- 50 g grated Parmigiano Reggiano cheese
- 20 ml extra virgin olive oil
- ⅛ teaspoon salt
For the Pasta
- 1½ teaspoon salt
- 1 medium potato - peeled and cubed
- 70 g green beans - trimmed and cut in half
- 200 g pasta
- 2 tablespoon extra virgin olive oil
- 30 g grated Parmigiano Reggiano cheese
Instructions
- In a food processor, combine 70 ml extra virgin olive oil, 2 cloves garlic , and 30 g pine nuts. Pulse until finely chopped. Add 70 g fresh basil leaves and process until a coarse paste forms. Add 30 g grated Pecorino Romano cheese, 50 g grated Parmigiano Reggiano cheese, 20 ml extra virgin olive oil, and ⅛ tsp salt. Process until smooth and creamy.
- Bring a large pot of water to a boil and add 1½ tsp salt. Add 1 medium potato, peeled and cubed, and 70 g green beans. Cook until the potato is tender, then remove the vegetables with a slotted spoon and set aside.
- Cook 200 g pasta in the same water until al dente. Reserve some pasta cooking water, then drain the pasta.
- Heat 2 tbsp extra virgin olive oil in a large pan over medium heat. Add the cooked potato and green beans and cook for 1 minute. Add the pasta, a splash of the reserved pasta water, and 30 g grated Parmigiano Reggiano cheese. Toss to combine.
- Add the pesto and toss until everything is evenly coated. Serve warm with extra Parmigiano Reggiano cheese if desired.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Cindy says
This pesto pasta recipe looks amazing! I love how the fresh basil, Parmesan, and pine nuts come together to create a rich and vibrant sauce. Plus, the addition of garlic and olive oil makes it extra flavorful. Can’t wait to try this simple yet delicious pesto pasta for a quick and satisfying meal!