Linguine with Potatoes Green Beans and Pesto
Elevate your pasta night with this vibrant Linguine with Potatoes, Green Beans, and Pesto recipe—a comforting Italian classic bursting with fresh, herbaceous flavors. Perfectly al dente linguine is paired with tender potatoes and crisp green beans, creating a hearty yet refreshing base for the star of the dish: a homemade basil pesto. This simple yet flavorful sauce combines fragrant basil, rich pine nuts, savory Parmesan and Pecorino cheeses, and a drizzle of extra-virgin olive oil for a silky, aromatic finish. Ready in just 35 minutes, this easy, vegetarian recipe is ideal for weeknight dinners or casual entertaining. Serve with a sprinkle of extra cheese for a delightful, crowd-pleasing plate that's as satisfying as it is wholesome.
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Recipe Information
Ingredients
- 400 grams Linguine pasta
- 2 medium Russet potato
- 200 grams Green beans
- 60 grams Fresh basil leaves
- 40 grams Pine nuts
- 2 Garlic clove
- 50 grams Parmesan cheese, grated
- 30 grams Pecorino Romano cheese, grated
- 120 ml Extra-virgin olive oil
- 1 to taste Salt
- 1 to taste Black pepper
Instructions
Prepare the ingredients: Peel the potatoes and cut them into small cubes (about 1 cm). Trim and cut the green beans into 5 cm pieces.
Bring a large pot of salted water to a boil. Add the potato cubes and cook for 4 minutes.
After 4 minutes, add the green beans to the same pot with the potatoes and cook for an additional 5 minutes.
Add the linguine to the pot with the potatoes and green beans. Cook until the pasta is al dente according to the package instructions.
While the pasta is cooking, prepare the pesto: In a food processor, combine the basil leaves, pine nuts, garlic, Parmesan, Pecorino Romano, a pinch of salt, and a few grinds of black pepper. Pulse until the ingredients are finely chopped.
With the food processor running, drizzle in the olive oil gradually until the pesto forms a smooth sauce. Taste and adjust seasoning as needed.
Before draining the pasta, reserve 1 cup of the pasta cooking water. Drain the pasta, potatoes, and green beans together.
In a large mixing bowl, toss the hot pasta, potatoes, and green beans with the pesto sauce. Add a splash of the reserved pasta water (a few tablespoons at a time) to loosen the sauce and help it coat the ingredients evenly.
Serve immediately, garnished with additional grated Parmesan or Pecorino if desired.
Nutrition Facts
Calories |
712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 845 mg | 37% | |
| Total Carbohydrate | 62.7 g | 23% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 3.9 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 912 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
