Pesto Pasta With Green Beans and Potatoes

Photo by Kana Okada
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 820 calories
    • Calories 37 calories from fat
    • Fat 34 g
    • Sat Fat 7 g
    • Cholesterol 15 mg
    • Sodium 1,150 mg
    • Protein 25 g
    • Carbohydrate 104 g
    • Sugar 7 g
    • Fiber 6 g


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


  1. Cook the pasta according to the package directions. Drain.
  2. Meanwhile, place the potatoes and salt in a large saucepan. Add enough cold water to cover. Bring to a boil.
  3. Reduce heat and simmer until the potatoes are almost but not quite tender, about 15 minutes.
  4. Add the beans and cook until tender, about 5 minutes. Drain the potatoes and green beans in a colander. Let cool slightly.
  5. Cut the potatoes into ½-inch pieces and cut the green beans into 1-inch pieces.
  6. Place the pasta in a large bowl and add the potatoes, green beans, pesto, Parmesan, and pine nuts (if using). Toss to combine.