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Pine nuts, parmesan, and basil are placed on top of a serving of pesto pasta on a white plate.
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5 from 1 vote

Pesto Pasta with Potatoes and Green Beans

So fresh and full of flavor! This pesto pasta with potatoes will become a staple in the summertime!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 6
Author: Julie Chiou

Equipment

Ingredients 

  • 5 cups (1183 ml) vegetable broth
  • 12 small potatoes cut into round discs ½ inch to 1 inch thick
  • 4 cups (240 g) pasta dry, uncooked
  • 3 cups (330 g) green beans trimmed and cut in half
  • ¼ cup basil pesto homemade or store-bought

Topping:

  • Small handful of pine nuts
  • ¼ cup (25 g) Parmesan

Instructions

  • Add the vegetable broth to a large pot and bring it to the boil.
    5 cups vegetable broth
  • Add the sliced potatoes and cook for 3 minutes.
    12 small potatoes
    sliced potatoes in a large dutch oven with water
  • Next add the dry pasta to the pot and cook for a further 7 minutes.
    4 cups pasta
    rigatoni pasta added to boiling potatoes in a dutch oven
  • Add the green beans to the pot and cook for a further 5 minutes.
    3 cups green beans
    green beans added to sliced potatoes and pasta in the dutch oven
  • Drain the broth from the pot and set aside while you make the pesto.
  • Add the pesto to the pot and mix well so that the potatoes, pasta and green beans are evenly coated. If you think you need more, add more!
    ¼ cup basil pesto
  • Top with the extra pine nuts and Parmesan and serve immediately.
    Small handful of pine nuts, 1/4 cup Parmesan

Nutrition

Serving: 1 serving | Calories: 421 kcal | Carbohydrates: 84 g | Protein: 13 g | Fat: 6 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 0.4 g | Cholesterol: 4 mg | Sodium: 1801 mg | Potassium: 2543 mg | Fiber: 11 g | Sugar: 15 g

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