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Pasta with Pesto, Potatoes, and Green Beans

Widely used in Mediterranean cooking, basil is aromatic and slightly pungent. Basil's delicate leaves are best used raw or added at the end of the cooking process.

  • prep: 25 mins
    total time: 40 mins
  • servings: 4

Ingredients

  • 2 waxy potatoes, peeled and cut into 1-inch cubes
  • 1 tablespoon salt, plus more for seasoning
  • 8 ounces cavatappi
  • 8 ounces green beans, trimmed and halved
  • 1/2 cup Pesto
  • Pepper

Directions

  1. Step 1

    Place potatoes in a large pot of water; bring to a boil.

  2. Step 2

    Add salt and cavatappi or other short tubular pasta; return to a boil; cook 2 minutes.

  3. Step 3

    Add green beans. Return to a boil; cook until vegetables are tender and pasta is al dente, about 6 minutes.

  4. Step 4

    Drain; toss with pesto; season with salt and pepper. Serve warm or at room temperature.

Source
Everyday Food, July/August 2003

Reviews (8)

  • 11 Sep, 2013

    This was so simple and so delicious. We loved it!

  • 2 Feb, 2013

    I have been making this dish for years and always make it this way by cooking the vegies and pasta in one pot. I have seen other recipes that call for separate pots but why dirty another pot! I do use some of the pasta water to thin the pesto and sometimes add toasted pine nuts. I usually use bocatelli or gemelli but will try it with a shorter pasta like pipette (any pasta that is tubular will work). Great cold the next day!

  • 22 Jun, 2010

    This is definitely a keeper. I love pasta my husband loves potatoes--voila--both in this delicious dish. It is a light meal on its own--or a wonderful side. I made it a little early and it was just the right temperature when the salmon was ready. Serve with a nice white wine. Delicious.

  • 2 Mar, 2010

    This was so simple and really good. I might play with it next time and add some feta for a treat. I used pre-made pesto because I had it on hand. A keeper, will make again!

  • 3 Jul, 2009

    This is great for lunches! Keep some pesto to the side so that you can dress it each morning when packing your lunch.

  • 3 Jul, 2009

    This has become a brown bag staple for me this summer! I make it on Sunday and toss most of the pesto in when making a big batch. I do, however, keep some to the side and add a table spoon or so when I pack my lunch each morning so that it will be "freshly dressed".

  • 24 Jan, 2009

    My husband and I love this recipe. Add some cooked chicken at the end if you want to make it a non-vegetarian meal - either way, though, it is great!

  • 30 Oct, 2008

    This is an AMAZING recipe. I'm eating it right now, and absolutely loving it. So simple, yet so yummy!!!