Pesto Pasta with Potatoes and Green Beans
This pesto pasta with potatoes and green beans is a simple Italian-inspired dish made with homemade basil pesto, tender potatoes, green beans, and pasta. The combination of fresh basil, pine nuts, garlic, Pecorino, and Parmigiano Reggiano creates a rich pesto sauce that coats every bite for an easy and flavorful meal.
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
Reserve Some Pasta Water: I always save some cooking water before draining the pasta. It helps the pesto coat the pasta more evenly and creates a silky sauce.
Use Fresh Basil: Fresh basil gives the pesto its bright flavor and vibrant green color. I avoid leaves that are bruised or starting to darken.
Mix the Pesto at the End: I find the basil flavor stays fresher when the pesto is added after the pasta and vegetables have been combined.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
Calories: 853kcal | Carbohydrates: 68g | Protein: 26g | Fat: 54g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 32g | Cholesterol: 29mg | Sodium: 1819mg | Potassium: 667mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1646IU | Vitamin C: 22mg | Calcium: 501mg | Iron: 4mg
