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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


  1. 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.

  2. 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

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