How To make Pasta with Green Beans, Potatoes and Pesto

Pesto pasta with potatoes and green beans

Not very often you see a recipe that has pasta with potatoes BUT here it is! Originating in Liguria, Italy this dish will warm you up right down to your toes. Did someone say comfort food? Click here for the recipe;

Side Dish | PESTO PASTA SALAD WITH POTATOES AND GREEN BEANS | How To Feed a Loon

LINK TO COMPLETE RECIPE BELOW:
This pesto pasta salad is so deeply flavorful and unbelievably easy to prepare! The perfect side dish. Great served warm or at room temp!
CLICK THE CLINK FOR FULL RECIPE:


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Homemade Pesto with Green Beans, Potatoes and Pasta | Hugh Fearnley-Whittingstall

Hugh serves up a double carb helping with this homemade walnut and parsley pesto with potatoes, pasta and green beans!

See him have a splash at wild swimming here:

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ITALIAN RIVIERA BASIL PESTO PASTA RECIPE with green beans and potatoes

Along the Italian Riviera this is a very popular pasta dish, using Triofe pasta (gemelli pasta can be substituted) and basil pesto. This has string beans and potatoes too, and is all cooked in one pot! So delicious!
INGREDIENTS:
For the basil pesto:
4 cups fresh basil leaves
1 peeled garlic clove
1/4 cup toasted pine nuts (or other nut like walnuts, cashews or pistachios
1/2 cup extra virgin olive oil
1/2 cup parmesan or pecorino romano cheese
For the pasta:
1 pound Triofe pasta or Gemelli pasta
1/2 pound fresh green beans
1/2 pound small red bliss potatoes
extra virgin olive oil if needed

Pesto Pasta With Potatoes and Green Beans - Garden Fresh

Pesto Pasta With Potatoes and Green Beans Recipe

Ingredients:
Salt and Pepper
1 pound (450g) pasta (spaghetti)
5 oz peeled potato (140g; about 1/2 medium), cut into 3/4-inch cubes
4 oz (110g) green beans or haricots verts (about 20 green beans or 30 haricots verts), stems trimmed and cut into 1-inch lengths on a bias
1 recipe pesto sauce
Extra-virgin olive oil, for drizzling
Grated Parmigiano Reggiano, for serving

1. In a large pot of salted boiling water, boil pasta, potato, and green beans until pasta is al dente and potato and green beans are very tender. Drain, reserving 1 cup cooking water, and transfer pasta, potato, and green beans to a large mixing or serving bowl.

2. Add pesto sauce to pasta along with 1/4 cup pasta cooking water. Toss well to emulsify pesto and pasta water into a creamy sauce. Add more pasta water, 1 tablespoon at a time, as needed, if pasta is too dry. Drizzle in fresh olive oil, if desired. Serve with Parmigiano Reggiano on the side.

Green Bean Salad with Potatoes, Pasta & Pesto | Vegetarian Recipe

Green Bean Salad with Potatoes, Pasta and Pesto:
Ingredients:
250gm green beans
1 cup Mafalda pasta
5 baby potatoes cut into cubes
2 to 3 tablespoon fresh basil pesto
Salt for taste
Description:
1. In a saucepan of boiling water, add salt and cook green beans for 8 to 10 mins or until tender
2. Transfer cooked beans into cold water to prevent further cooking
3. In the same saucepan, add olive oil and add Mafalda pasta for 9 to 10 mins or until cooked
4. Drain the water after cooking and keep the cooking water aside
5. In a separate saucepan of salted boiling water cook potatoes until tender
6. In a bowl, add green beans, potatoes and pasta and add fresh basil pesto
7. Toss to coat and if required add some cooking pasta water to coat evenly

Fresh Basil Pesto Recipe link: