Pesto Pasta with Potatoes and Green Beans

Course: Side Dish
Cuisine: Italian
Keyword: New Potatoes, pesto
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 4 people
Calories: 218 kcal
Author: Kris Longwell
This Pesto Pasta with Potatoes and Green Beans is truly a perfect side dish. It's great for brunch, lunch or dinner. Fresh pesto makes all the difference, but this is even good with good-quality store purchased pesto. Make the pesto ahead of time, and then the dish comes together very quickly. Superb!


  • 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


  1. Make the pesto and set aside.
  2. Bring a large pot of salted water to a rolling boil.
  3. Add the potatoes and green beans and cook until tender, about 7 minutes.
  4. Using a large slotted spoon, transfer the potatoes and beans to a large serving bowl.
  5. Cover the bowl lightly with foil to keep the veggies warm.
  6. Bring the water back to a rolling boil and add the penne, stir well, and cook, stirring occasionally, until al dente, following package instructions.
  7. Scoop out and reserve about 2 cups of the pasta water, then drain the pasta.
  8. Add the drained pasta to the bowl with the veggies and then add the pesto.
  9. 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.
  10. Add the butter and gently toss to coat evenly.