Rating: 3 stars
45 Ratings
  • 5 star values: 12
  • 4 star values: 10
  • 3 star values: 6
  • 2 star values: 9
  • 1 star values: 8

If you’re the type who loves to riff on recipes, you’re likely already excited by the possibilities with this simple, straightforward bowl of pasta. And even if you’re a cook who plays by the rules (and follows recipes verbatim), this one allows for a certain amount of foolproof personalization. Try whole-wheat pasta, or sprinkle the dish with other nuts, such as almonds or walnuts. Chopped broccoli or broccoli raab would work nicely, too, or even chopped carrots, to add a little color and additional nutrients. In other words, use this as a road map for creating simple dinners that even picky eaters will adore.

Frances Boswell and Sara Quessenberry


Credit: Kana Okada

Recipe Summary

15 mins
40 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Cook the pasta according to the package directions. Drain.

  • Meanwhile, place the potatoes and salt in a large saucepan. Add enough cold water to cover. Bring to a boil.

  • Reduce heat and simmer until the potatoes are almost but not quite tender, about 15 minutes.

  • Add the beans and cook until tender, about 5 minutes. Drain the potatoes and green beans in a colander. Let cool slightly.

  • Cut the potatoes into ½-inch pieces and cut the green beans into 1-inch pieces.

  • Place the pasta in a large bowl and add the potatoes, green beans, pesto, Parmesan, and pine nuts (if using). Toss to combine.

Nutrition Facts

820 calories; calories from fat 37%; fat 34g; saturated fat 7g; cholesterol 15mg; sodium 1150mg; carbohydrates 104g; fiber 6g; sugars 7g; protein 25g.