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Pesto Pasta and Potatoes
1 ½ pounds small red potatoes, halved
12 ounces uncooked whole grain spiral pasta
3 cups cut fresh or frozen green beans
1 jar (6 ½ ounces) prepared pesto
1 cup grated Parmigiano-Reggiano cheese
Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat and cook uncovered until tender, 8-10 minutes. Drain and then transfer to a large bowl.
Meanwhile, cook pasta according to package directions, adding green beans during the last 5 minutes of cooking. Drain, reserving ¾ cup pasta water; add to potatoes. Toss with pesto, cheese and enough pasta water to moisten.
Recipe sourced from TasteOfHome.com.
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