Pasta with Pesto, Potatoes, and Green Beans

Very simple and easy to make. Enjoyed this dish best when served immediately while still warm.

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

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!

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.

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!

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

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".

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!

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