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
Ingredients
- 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
Reviews
Amazing. Making this for the 2nd time today. Great dish for a party.
I haven’t made a lot of pesto dishes. This was refreshing and delicious!
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!
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.
Why just 4 stars Beema? Everything you said was positive. Love this recipe for a different change of pace.
This was good. I used frozen green beans but I would have preferred fresh if I had them on hand.
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!
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.