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Pesto Pasta & Potatoes

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


  • 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


  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain; transfer to a large bowl.
  • Meanwhile, cook pasta according to package directions, adding green beans during the last 5 minutes of cooking. Drain, reserving 3/4 cup pasta water; add to potatoes. Toss with pesto, cheese and enough pasta water to moisten.
Nutrition Facts
3/4 cup: 261 calories, 10g fat (3g saturated fat), 11mg cholesterol, 233mg sodium, 34g carbohydrate (2g sugars, 5g fiber), 11g protein. Diabetic Exchanges: 2 starch, 2 fat.

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Average Rating:
  • Gramma Amy
    Jul 20, 2020

    So good!!! I have a huge crop of fresh basil this summer, so I made my own pesto sauce, and I chose to use Asparagus this time in stead of green beans, although either would be good! Everyone at my family gathering loved it!! Will add this recipe to the family gathering recipe file!!

  • Jennifer
    Feb 10, 2020

    I'm confused. This is listed as a diabetic friendly dish, and yet, two main ingredients are pasta and potatoes. I'm not sure how it made this list. As someone who has Type 2 diabetes this dish would shoot my sugar levels through the roof.

  • Rae
    Jul 4, 2019

    Amazing. Making this for the 2nd time today. Great dish for a party.

  • Queenlalisa
    Dec 13, 2018

    I haven’t made a lot of pesto dishes. This was refreshing and delicious!

  • jstowellsupermom
    Apr 17, 2017

    This was a unique side dish! We ate in shifts the night I served it and it was just as good room temp as it was hot! Can't wait to try the leftovers cold!

  • dflack628
    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.

  • Iloveflorida
    May 15, 2015

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

  • justmbeth
    Oct 21, 2014

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

  • zellko
    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!

  • Beema
    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.