Pasta Pesto and Potatoes
Experience the comforting warmth of Italian home cooking with this hearty Pasta Pesto and Potatoes recipe. This unique dish combines tender cubes of russet or Yukon Gold potatoes, crisp green beans, and your choice of short pasta—like trofie—all coated in a velvety basil pesto sauce. By cooking the pasta and vegetables in the same pot, this recipe simplifies preparation while infusing each ingredient with flavor. Finished with freshly grated Parmesan and a drizzle of olive oil, this vibrant meal delivers a perfect balance of creamy, earthy, and herbaceous notes. Ready in just 35 minutes, it’s an easy yet elegant option for weeknight dinners or casual gatherings. Perfectly al dente and irresistibly zesty, this dish is a true celebration of Italy’s culinary genius!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 g Pasta (preferably trofie or short pasta)
- 300 g Russet or Yukon Gold potatoes
- 150 g Green beans
- 200 g Basil pesto
- 50 g Parmesan cheese (grated)
- 2 tbsp Extra virgin olive oil
- 1 tbsp Salt
- 0.5 tsp Black pepper (freshly ground)
- 3 l Water
Instructions
Bring 3 liters of water to a boil in a large pot. Add 1 tablespoon of salt to the boiling water.
Peel the potatoes and cut them into small cubes, about 1-2 cm in size.
Trim the ends of the green beans and cut them into bite-sized pieces, about 2-3 cm long.
Add the potato cubes to the boiling water and cook for 5 minutes.
Add the pasta to the same pot as the potatoes and stir occasionally to prevent sticking.
After 5 more minutes of cooking, add the green beans to the pot with the pasta and potatoes.
Cook everything together until the pasta is al dente, as per the pasta package instructions, ensuring the potatoes and green beans are tender.
Reserve 1 cup of the starchy cooking water before draining the pasta, potatoes, and green beans.
In a large mixing bowl, combine the basil pesto and 2 tablespoons of olive oil.
Add the drained pasta, potatoes, and green beans to the bowl with the pesto, tossing gently to coat everything evenly.
If the pesto seems too thick, add the reserved starchy cooking water, a little at a time, until the desired consistency is achieved.
Season with freshly ground black pepper and additional salt, if needed, to taste.
Divide the pasta mixture among serving plates and sprinkle with grated Parmesan cheese before serving.
Serve warm and enjoy your delicious Pasta Pesto and Potatoes!
Nutrition Facts
Calories |
2133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.6 g | 170% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 9433 mg | 410% | |
| Total Carbohydrate | 174.4 g | 63% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 20.1 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1578 mg | 121% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2567 mg | 55% | |
*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.
