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Gallery Pasta with Pesto, Potatoes, and Green Beans Recipe Summary prep: 25 mins total: 40 mins Servings: 4
Ingredients Ingredient Checklist 2 waxy potatoes, peeled and cut into 1-inch cubes 1 tablespoon salt, plus more for seasoning 8 ounces cavatappi 8 ounces green beans, trimmed and halved 1/2 cup Pesto Pepper
Cook’s Notes Widely used in Mediterranean cooking, basil is aromatic and slightly pungent. Basil’s delicate leaves are best used raw or added at the end of the cooking process.
Gallery Pasta with Pesto, Potatoes, and Green Beans
Recipe Summary prep: 25 mins total: 40 mins Servings: 4
Gallery
Pasta with Pesto, Potatoes, and Green Beans
Pasta with Pesto, Potatoes, and Green Beans
Pasta with Pesto, Potatoes, and Green Beans
Recipe Summary prep: 25 mins total: 40 mins Servings: 4
Recipe Summary
prep: 25 mins total: 40 mins
Servings: 4
prep: 25 mins
total: 40 mins
prep:
25 mins
total:
40 mins
Servings: 4
4
Ingredients
Ingredients
- 2 waxy potatoes, peeled and cut into 1-inch cubes 1 tablespoon salt, plus more for seasoning 8 ounces cavatappi 8 ounces green beans, trimmed and halved 1/2 cup Pesto Pepper
Directions
Place potatoes in a large pot of water; bring to a boil.
Add salt and cavatappi or other short tubular pasta; return to a boil; cook 2 minutes.
Add green beans. Return to a boil; cook until vegetables are tender and pasta is al dente, about 6 minutes.
Drain; toss with pesto; season with salt and pepper. Serve warm or at room temperature.
Cook’s Notes Widely used in Mediterranean cooking, basil is aromatic and slightly pungent. Basil’s delicate leaves are best used raw or added at the end of the cooking process.
Cook’s Notes
Widely used in Mediterranean cooking, basil is aromatic and slightly pungent. Basil’s delicate leaves are best used raw or added at the end of the cooking process.
Reviews (9)
Add Rating & Review 81 Ratings 5 star values: 19 4 star values: 23 3 star values: 25 2 star values: 12 1 star values: 2
Reviews (9)
Add Rating & Review 81 Ratings 5 star values: 19 4 star values: 23 3 star values: 25 2 star values: 12 1 star values: 2
Add Rating & Review
81 Ratings 5 star values: 19 4 star values: 23 3 star values: 25 2 star values: 12 1 star values: 2
81 Ratings 5 star values: 19 4 star values: 23 3 star values: 25 2 star values: 12 1 star values: 2
81 Ratings 5 star values: 19 4 star values: 23 3 star values: 25 2 star values: 12 1 star values: 2
5 star values: 19 4 star values: 23 3 star values: 25 2 star values: 12 1 star values: 2
Martha Stewart Member Rating: 3 stars 07/14/2014 Very simple and easy to make. Enjoyed this dish best when served immediately while still warm. Martha Stewart Member Rating: 5 stars 09/11/2013 This was so simple and so delicious. We loved it! Martha Stewart Member Rating: Unrated 02/02/2013 I have been making this dish for years and always make it this way by cooking the vegies and pasta in one pot. I have seen other recipes that call for separate pots but why dirty another pot! I do use some of the pasta water to thin the pesto and sometimes add toasted pine nuts. I usually use bocatelli or gemelli but will try it with a shorter pasta like pipette (any pasta that is tubular will work). Great cold the next day! Martha Stewart Member Rating: Unrated 06/22/2010 This is definitely a keeper. I love pasta my husband loves potatoes--voila--both in this delicious dish. It is a light meal on its own--or a wonderful side. I made it a little early and it was just the right temperature when the salmon was ready. Serve with a nice white wine. Delicious. Martha Stewart Member Rating: Unrated 03/02/2010 This was so simple and really good. I might play with it next time and add some feta for a treat. I used pre-made pesto because I had it on hand. A keeper, will make again! Martha Stewart Member Rating: Unrated 07/03/2009 This is great for lunches! Keep some pesto to the side so that you can dress it each morning when packing your lunch. Martha Stewart Member Rating: Unrated 07/03/2009 This has become a brown bag staple for me this summer! I make it on Sunday and toss most of the pesto in when making a big batch. I do, however, keep some to the side and add a table spoon or so when I pack my lunch each morning so that it will be "freshly dressed". Martha Stewart Member Rating: Unrated 01/24/2009 My husband and I love this recipe. Add some cooked chicken at the end if you want to make it a non-vegetarian meal - either way, though, it is great! Martha Stewart Member Rating: Unrated 10/30/2008 This is an AMAZING recipe. I'm eating it right now, and absolutely loving it. So simple, yet so yummy!!!Martha Stewart Member
Rating: 3 stars 07/14/2014
Very simple and easy to make. Enjoyed this dish best when served immediately while still warm.
Rating: 3 stars
Rating: 5 stars 09/11/2013
This was so simple and so delicious. We loved it!
Rating: 5 stars
Rating: Unrated 02/02/2013
I have been making this dish for years and always make it this way by cooking the vegies and pasta in one pot. I have seen other recipes that call for separate pots but why dirty another pot! I do use some of the pasta water to thin the pesto and sometimes add toasted pine nuts. I usually use bocatelli or gemelli but will try it with a shorter pasta like pipette (any pasta that is tubular will work). Great cold the next day!
Rating: Unrated
Rating: Unrated 06/22/2010
This is definitely a keeper. I love pasta my husband loves potatoes–voila–both in this delicious dish. It is a light meal on its own–or a wonderful side. I made it a little early and it was just the right temperature when the salmon was ready. Serve with a nice white wine. Delicious.
Rating: Unrated 03/02/2010
This was so simple and really good. I might play with it next time and add some feta for a treat. I used pre-made pesto because I had it on hand. A keeper, will make again!
Rating: Unrated 07/03/2009
This is great for lunches! Keep some pesto to the side so that you can dress it each morning when packing your lunch.
This has become a brown bag staple for me this summer! I make it on Sunday and toss most of the pesto in when making a big batch. I do, however, keep some to the side and add a table spoon or so when I pack my lunch each morning so that it will be “freshly dressed”.
Rating: Unrated 01/24/2009
My husband and I love this recipe. Add some cooked chicken at the end if you want to make it a non-vegetarian meal - either way, though, it is great!
Rating: Unrated 10/30/2008
This is an AMAZING recipe. I’m eating it right now, and absolutely loving it. So simple, yet so yummy!!!
All Reviews for Pasta with Pesto, Potatoes, and Green Beans
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pasta with Pesto, Potatoes, and Green Beans
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
