Pesto Pasta with Potatoes and Green Beans is a well-rounded dinner that’s easy to make and always satisfies. Homemade pesto adds incredible flavor to this hearty, fresh mixture of tender pasta, vibrant green beans, and soft potatoes.
Don’t you just love when your whole dinner is in one dish? While you can serve this easy to make pesto pasta as a side dish next to the protein of your choice (chicken, fish, etc.), it’s also a delicious dinner all by itself. The pasta and potatoes will keep you nice and full, while the green beans help to sneak in some nutrients.
I’m a pretty big pesto fan, especially when it’s not from a jar. Homemade pesto is SO quick and easy to make that it’s a mystery to me why people bother buying the jarred stuff at all! Although I hear Costco has their own pesto that is supposedly amazing. I haven’t gotten it yet because it’s a pretty big jar and we don’t eat pesto that much. Anyway, the flavor of homemade pesto is so fresh! No matter how expensive or organic the store-bought stuff is, it can never hold a candle to the real deal.
It’s just about summertime (yay basil plants), which means it’s time to restock your kitchen with freshly flavored dinner recipes that really hit the spot! Salads and wraps don’t always cut it, and sometimes you need something hearty, yet fresh after a long day in the sun. This pasta dinner will actually fill you up, while still tasting fresh, bright, and perfectly summery.
What You’ll Need:
- Vegetable Broth – You can use regular or unsalted broth.
- Potatoes – For the best consistency, slice your small potatoes into discs.
- Pasta – I used rigatoni for this recipe, but any pasta works!
- Green Beans – Use fresh green beans as opposed to canned or frozen.
- Basil – Make sure your basil is nice and fresh! Avoid wilted leaves and dark spots.
- Garlic – The garlic must be fresh and not pre-minced.
- Parmesan – Use freshly grated parmesan only, not the bagged stuff.
- Pine Nuts – These can be found in the spice aisle.
- Olive Oil – Water can be used instead.
- Salt and Pepper – Use kosher salt and freshly cracked black pepper.
How to Make Pesto Pasta with Potatoes and Green Beans
For more detailed instructions, scroll to the bottom of this post.
Cook the main ingredients. Bring the broth to a boil, then add the potatoes. After 3 minutes, add the pasta. After 7 minutes, add the green beans. Cook for 5 more minutes, then drain and set aside.
Make the pesto. Add the basil, garlic, parmesan, and pine nuts to a food processor. Pour the oil into it with a little salt and pepper, and blend until smooth.
Enjoy! Garnish your finished product with pint nuts and freshly grated parmesan cheese.
Why is my pesto dry? If your pesto’s looking a little dry, just pour in a small splash of olive oil (or water) and keep blending until you reach the desired consistency.
How long will pesto pasta with potatoes and green beans stay fresh? Once your leftovers are completely cooled to room temperature, place it in a food storage container. In the fridge, it’ll stay fresh for about 2 days.
Can I use another type of pasta? Yes, you can use any short cut pasta (penne, fusilli, etc.) or long pasta (linguini, bucatini, etc.).
Can I use frozen vegetables? I would try to stick to fresh in this recipe as much as possible.
Keep things freshly flavored AND filling this summer with these entrees!
Pesto Pasta with Potatoes and Green Beans
- 5 cups vegetable broth
- 12 small potatoes, cut into round discs ½ inch to 1 inch thick
- 4 cups pasta, dry, uncooked
- 3 cups green beans, trimmed and cut in half
- 1 small bunch basil, approx. 1 cup, roughly chopped
- 2 cloves garlic, peeled and roughly chopped
- 1 cup Parmesan, grated
- ⅓ cup pine nuts
- ¼ cup water or extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- Small handful of pine nuts
- ¼ cup Parmesan
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Add the vegetable broth to a large pot and bring it to the boil.
- Add the sliced potatoes and cook for 3 minutes.
- Next add the dry pasta to the pot and cook for a further 7 minutes.
- Add the green beans to the pot and cook for a further 5 minutes.
- Drain the broth from the pot and set aside while you make the pesto.
- Put the basil, garlic, parmesan and pine nuts into a food processor. Pour over 1/4 cup of water (or oil). Add the salt and pepper and blitz until smooth.
- Add the pesto to the pot and mix well so that the potatoes, pasta and green beans are evenly coated.
- Top with the extra pine nuts and Parmesan and serve immediately.
- You can use any type of pasta to make Pasta Alla Genovese.
- When you make the pesto, if it looks a little dry or it’s not blending easily just add a splash more water or oil.
- Store any leftovers for up to 2 days in an airtight container in the refrigerator.
- Pasta Alla Genovese freezes well for up to 3 months.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.