Pesto Pasta with Potatoes and Green Beans is such a bright, delicious and satisfying dish. I made this one Saturday afternoon, and the Loon and I just sat there with a couple forks and could not stop eating it.
I love making this with the freshest basil and vegetables. I served this for a small dinner party a few nights ago, and folks could not stop raving about it. It’s really that good.
You can use store-purchased pesto if you must, but I’d go the extra few (but easy) steps and make your own. It comes together so quickly, and the taste just cannot be beat! Just click the link below for the recipe.
So delicious!! 145% Loon Approved!
Pesto Pasta with Potatoes and Green Beans
- Fresh pesto click for easy recipe
- Kosher salt
- 1/2 lb baby red potatoes cut into slices about 1/4-inch thick
- 1/2 lb fresh green beans stem ends trimmed
- 1 lb penne ziti works well, too
- 1 tbsp unsalted butter slightly softened
Make the pesto and set aside.
Bring a large pot of salted water to a rolling boil.
Add the potatoes and green beans and cook until tender, about 7 minutes.
Using a large slotted spoon, transfer the potatoes and beans to a large serving bowl.
Cover the bowl lightly with foil to keep the veggies warm.
Bring the water back to a rolling boil and add the penne, stir well, and cook, stirring occasionally, until al dente, following package instructions.
Scoop out and reserve about 2 cups of the pasta water, then drain the pasta.
Add the drained pasta to the bowl with the veggies and then add the pesto.
Stir and toss until the pasta and veggies are evenly coated with the sauce, adjusting the consistency with some of the cooking water if needed.
Add the butter and gently toss to coat evenly.