Pesto Pasta & Potatoes Recipe
Pesto Pasta & Potatoes Recipe photo by Taste of Home

Pesto Pasta & Potatoes Recipe

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Although this healthy pasta dish is pretty simple to begin with, it's made even easier because you can throw the green beans and pasta into one big pot to cook. —Laura Flowers, Moscow, Idaho
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings


  • 1-1/2 pounds small red potatoes, halved
  • 12 ounces uncooked whole grain spiral pasta
  • 3 cups cut fresh or frozen green beans
  • 1 jar (6-1/2 ounces) prepared pesto
  • 1 cup grated Parmigiano-Reggiano cheese

Nutritional Facts

3/4 cup equals 261 calories, 10 g fat (3 g saturated fat), 11 mg cholesterol, 233 mg sodium, 34 g carbohydrate, 5 g fiber, 11 g protein. Diabetic Exchanges: 2 starch, 2 fat.


  1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 9-11 minutes or until tender. Drain; 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 3/4 cup pasta water.
  3. Add pasta and green beans to potatoes. Stir in pesto, cheese and enough reserved pasta water to coat. Yield: 12 servings.
Originally published as Pesto Pasta & Potatoes in Simple & Delicious April/May 2014, pjls

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Reviewed Sep. 4, 2015

"I made this recently with a couple of small changes. I didn't use whole grain pasta as my family doesn't like the texture. I used regular as well. Also, I used homemade pesto, made with my current bounty of basil in the garden. We ate it as a meatless main dish and our family of three adults loved it. I'll definitely make it again. I normally freeze lots of homemade pesto at the end of summer and this will be a great way to use it up over the winter."

Reviewed May. 15, 2015

"Why just 4 stars Beema? Everything you said was positive. Love this recipe for a different change of pace."

Reviewed Oct. 21, 2014

"This was good. I used frozen green beans but I would have preferred fresh if I had them on hand."

Reviewed May. 14, 2014

"I used the same water for all and didn't notice. Added strips of leftover bbq chicken for a great main dish. Quick, inexpensive, easy, different and healthy. Have to give it a 5!"

Reviewed May. 2, 2014

"I made this with the fresh green beans, cut into smaller pieces than the photo shows, and using just one pound of potatoes. I cut them into quarters. Not usually fond of pesto, I found that it works very well in this recipe. Next time I make this recipe I will add small bits of ham, which will make it a meal, and not a side. As a volunteer Taste of Home field editor, I rate this four stars."

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