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Pasta with Pesto, Potatoes, and Green Beans

81

Green beans and potatoes bulk up this pesto pasta dish.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2003

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

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

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

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

Cook's Notes

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.

Reviews Add a comment

  • MirToni
    14 JUL, 2014
    Very simple and easy to make. Enjoyed this dish best when served immediately while still warm.
    Reply
  • jillhubb6
    11 SEP, 2013
    This was so simple and so delicious. We loved it!
    Reply
  • Patti Fried
    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!
    Reply
  • deechris10sen@aol.com
    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.
    Reply
  • KundaliniDream
    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!
    Reply
  • pickettje
    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.
    Reply
  • pickettje
    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".
    Reply
  • awh
    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!
    Reply
  • ErinVinish
    30 OCT, 2008
    This is an AMAZING recipe. I'm eating it right now, and absolutely loving it. So simple, yet so yummy!!!
    Reply