Potatoes Beans Pasta and Pesto
Experience the ultimate fusion of fresh, hearty, and herbaceous flavors with this Potatoes, Beans, Pasta, and Pesto recipe—a rustic Italian dish that's as comforting as it is vibrant. This one-pot wonder features tender baby potatoes, crisp green beans, and perfectly al dente pasta, all tossed in a creamy, homemade basil pesto made with Parmesan, pine nuts, and garlic. The balance of textures and flavors makes it a satisfying vegetarian meal that's both simple to prepare and rich in taste. Ready in just 40 minutes, this recipe is perfect for busy weeknights but elegant enough for entertaining. Serve warm with a sprinkle of Parmesan for the ultimate finishing touch, and watch it quickly become a family favorite. Perfect keywords: "easy Italian pasta," "homemade basil pesto," "vegetarian one-pot meal."
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Recipe Information
Ingredients
- 2 cups Basil leaves
- 0.333 cup Pine nuts
- 2 Garlic cloves
- 0.5 cup Parmesan cheese (grated)
- 0.5 cup Extra virgin olive oil
- 1 teaspoon Salt
- 12 oz Pasta (such as trofie or penne)
- 12 oz Baby potatoes
- 8 oz Green beans (trimmed)
- 4 quarts Water (for boiling)
- 2 tablespoons Salt (for boiling water)
Instructions
Prepare the pesto: In a food processor, combine basil leaves, pine nuts, garlic cloves, and grated Parmesan cheese. Pulse until finely chopped.
Stream in the olive oil while the food processor is running until the pesto reaches a smooth consistency. Season the pesto with 1 teaspoon of salt and set aside.
Bring 4 quarts of water to a boil in a large pot and add 2 tablespoons of salt.
While the water is heating, peel and cut the baby potatoes into bite-sized pieces.
Once the water is boiling, add the potato pieces and cook for 5 minutes.
Trim the green beans and cut them into 2-inch pieces, then add them to the pot with the potatoes. Cook for an additional 4 minutes.
Add the pasta to the pot with the potatoes and green beans. Cook according to the pasta package instructions until al dente.
Reserve 1 cup of pasta cooking water, then drain the pasta, potatoes, and green beans together in a colander.
Return the pasta, potatoes, and green beans to the pot. Add the prepared pesto and a few tablespoons of the reserved pasta water. Toss everything together until well coated, adding more pasta water if needed to loosen the sauce.
Taste and adjust seasoning if necessary. Serve warm, topped with additional grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.5 g | 230% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 15.3 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 17419 mg | 757% | |
| Total Carbohydrate | 194.1 g | 71% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 15.1 g | ||
| Protein | 83.6 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1506 mg | 116% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2529 mg | 54% | |
*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.
