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Pesto Pasta With Green Beans and Potatoes

Pesto Pasta With Green Beans and Potatoes
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Serves 4| Hands-On Time: | Total Time:



  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.
By March, 2006

Nutritional Information

  • Per Serving
  • Calories 820Calories From Fat 37%
  • Fat 34g
  • Sat Fat 7g
  • Cholesterol 15mg
  • Sodium 1,150mg
  • Carbohydrate 104g
  • Fiber 6g
  • Sugar 7g
  • Protein 25g
What does this mean? See Nutrition 101 .

Quick Tip

To toast pine nuts, spread them on a rimmed baking sheet and place them in a 400° F oven, tossing occasionally, until golden, 5 to 6 minutes.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.