Pasta with Pesto, Potatoes, and Beans

There are many times throughout the week that I want something hearty, but without meat. I want a main course, or heck even a side dish that would go well with things like roasted chicken, and this is one of those dishes. You have to love a dish that is really simple to put together, yet one that is complex in flavor, and texture. I knew that my wife, and one of my kids (maybe two), would really love this pasta dish. What ended up happening is that I really, really was the one who loved this pasta with pest, potatoes, and green beans.

Pasta Salad with Pesto, Potatoes, and Beans

Let’s get started.

Ingredients:

  • 1 cup of fresh basil, packed
  • 1/3 cup dry roasted almonds, lightly toasted
  • 1/2 cup of olive oil
  • 1/2 tsp salt, to taste
  • 3 red potatoes, cubed
  • 1/2 pound gemini pasta, cooked al dente
  • 2 cups green beans, trimmed and cut in half
  • 2 tbsp canola oil

Start by adding the cubed potatoes to a pot of cold water. Bring to a simmer and cook for about 20 minutes or until fork tender. During this time, make a simple pesto.

To a food processor, add the basil, and lightly toasted almonds. You can go traditional by adding garlic, and pine nuts, but I wanted to go simple here and the basil and almonds were really, really good. Pulse the basil and almonds, then slowly add in the olive oil, and salt, until you have a nice pesto consistency.

Move the pesto into a small bowl, and set to the side.

Boil your pasta until al dente, drain, and place into a mixing bowl.

A couple of more steps and you are about ready to serve.

To a sauté pan, add about 1 cup of water, and the green beans. Bring to simmer, and cook the beans for about 3-4 minutes. I love the snap of the green bean for this pasta.

Next, add the canola oil to a large skillet, and bring it to a medium-high heat.

How to make pasta with pesto, potatoes, and green beans

Add the cooked potatoes, and cook until they are golden brown. Season with a pinch of salt.

Drain the beans and add them to the pasta.

Add the pesto, then top with the hot, and slightly crisp potatoes. Give everything a good stir, taste, and season with any additional salt.

The great thing about this pasta salad is that you can serve it cold, at room temperature, or warm. Who doesn’t love that?

When my daughter got home for school, she always asks two questions; what’s for dinner and can I have a snack? Then she saw the pasta salad as the centerpiece of the dinner table. She asked if she could try it (I never turn down that interest), and she totally fell in love. My boys on the other hand were not as excited. I mean pasta with green pesto flecks on it, seriously? What they did not know is they totally missed out on an awesome pasta salad that was not only simple, but super packed with awesome flavor and texture.

Give this one a try if you are going meatless during the week, and are looking for a dish that is not only hearty, but perfect to eat as leftovers. Hope you enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts on “Pasta with Pesto, Potatoes, and Beans

  1. That’s a carb-aholics dream!! This will be on my list to make here soon. I love beans and potatoes.. make a soup with wax beans, potatoes, cream, cheese, bacon. YUM!

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