Pesto Pasta with Green Beans and Potatoes

Real Simple
Pesto Pasta with Green Beans and PotatoesRecipe
Photo: Kana Okada
Makes 4 servings


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1 1-pound box linguine or spaghetti
8 ounces Yukon gold potatoes (peeled if desired)
1 tablespoon kosher salt
10 ounces green beans, ends trimmed
1 cup store-bought pesto
1/4 cup (1 ounce) grated Parmesan
1/4 cup pine nuts, toasted (optional)


Prep: 15 Minutes
Other: 25 Minutes

Cook the pasta according to the package directions.

Meanwhile, place the potatoes and salt in a large saucepan. Add enough cold water to cover. Bring to a boil. Reduce heat and simmer until the potatoes are almost but not quite tender, about 15 minutes. Add the beans and cook until tender, about 5 minutes. Drain the potatoes and green beans in a colander. Let cool slightly. Cut the potatoes into a 1/2-inch dice and cut the green beans into 1-inch pieces.

Place the pasta in a large bowl and add the potatoes, green beans, pesto, Parmesan, and pine nuts (if using). Toss to combine.

Tip: There's no need to peel thin-skinned potatoes like Yukon golds. But be sure to scrub them.

Created date

January 2006

Nutritional Information

Calories 820
Caloriesfromfat 37 %
Fat 34 g
Satfat 7 g
Cholesterol 15 mg
Sodium 1,150 mg
Carbohydrate 104 g
Fiber 6 g
Sugars 7 g
Protein 25 g