Pesto Pasta with Green Beans and Potatoes
A classic Ligurian dish combining tender pasta, fresh green beans, and soft potatoes all tossed with vibrant pesto for a delightful and satisfying meal.
5 min
Prep
15 min
Cook
4
Serves
520
Calories
Macros · per serving
15g protein
75g carbs
18g fat
Ingredients
For 4 servings
- 300 g dried penne pasta
- 200 g green beans
- 2 potatoes
- 120 g pesto
- 2 tbsp olive oil
- 50 g parmesan cheese
- salt — to taste
- black pepper — to taste
Instructions
- 1
Fill a large pot with water and add a generous pinch of salt, then bring to a boil.
- 2
Peel the potatoes and cut them into small cubes.
- 3
Add the potatoes to the boiling water and cook for 5 minutes.
- 4
Trim the green beans and cut them into 2-inch pieces.
- 5
Add the pasta and green beans to the pot with the potatoes and cook for about 8-10 more minutes, or until the pasta and vegetables are tender.
- 6
Reserve 1/2 cup of the cooking water, then drain the pasta, potatoes, and green beans.
- 7
In the same pot, add the olive oil and pesto, stirring to combine over low heat.
- 8
Return the drained pasta, potatoes, and green beans to the pot. Add a splash of the reserved cooking water to help the pesto coat the ingredients evenly.
- 9
Stir in the parmesan cheese and season with salt and black pepper to taste.
- 10
Serve immediately, garnished with extra parmesan cheese if desired.
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