Food & Cooking Recipes Ingredients Pasta and Grains Pasta with Pesto, Potatoes, and Green Beans 3.6 (81) 8 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 40 mins Servings: 4 Green beans and potatoes bulk up this pesto pasta dish. 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 ½ cup Pesto Pepper Directions Place potatoes in a large pot of water; bring to a boil. Add salt and cavatappi or other short tubular pasta; return to a boil; cook 2 minutes. Add green beans. Return to a boil; cook until vegetables are tender and pasta is al dente, about 6 minutes. 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. Print