Pasta + Pesto + Green Beans + Potatoes

Serves: 4



  • 2 cups packed tender young basil leaves
  • ¼ cup pine nuts
  • 1 tsp salt
  • 2 garlic cloves
  • ½ cup extra-virgin olive oil, or more to taste
  • ½ cup freshly grated Parmigiano Reggiano cheese
  • salt to taste

Pasta, Green Beans, Potatoes:

  • 1/2 pound small waxy potatoes, peeled and sliced 1/4″ thick
  • 1/4 pound green beans, cut into 1″ lengths
  • 1 pound whole wheat pasta (such as elbow, penne, fusilli, linguine)



  1. Chop garlic in a small food processor.
  2. Add basil, pine nuts, and salt (start with 1/4 tsp).
  3. Pulse until mixture is coarse and grainy.
  4. With motor running, add oil in a slow, steady stream.
  5. Add cheese and pulse just enough to mix well.
  6. If sauce is too dry, add a little more oil. Taste; add more cheese or salt, if desired.

Pasta, Green Beans, Potatoes:

  1. Bring 6 quarts of salted water (at least 1 tbs) to rolling boil in a large pot.
  2. Add green beans to a steamer basket and place over boiling water for 5 minutes (if you don’t have a steamer basket, you can add the beans to the boiling water).
  3. Add the potato slices and pasta to the boiling water. Cook for about 10-15 minutes, or until potatoes are cooked through and pasta is al dente.
  4. Drain all and place back in the large pot.
  5. Mix in the pesto and serve immediately.

Variations & Notes:

  • If you are wary of everything cooking together, you can add the potatoes to the boiling water and cook first.
  • Remove with a slotted spoon, add the pasta and cook as directed.
  • The beans can be steaming over the potatoes and pasta until cooked through.

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