Vegetarian Pesto Pasta with Potatoes
Ready in less than 30 minutes, this vegetarian pesto pasta is full of flavor, featuring green beans, basil pesto and potatoes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 to 6 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 1 pound cavatappi pasta
- 1/2 pound green beans
- 3 medium large red potatoes
- 3/4 cup basil pesto (purchased, homemade or vegan pesto)
- Fresh Parmesan cheese, to serve (optional)
Instructions
- Wash the green beans, remove the ends, and chop them into 2-inch pieces. Wash the potatoes and cut them into 1-inch chunks.
- Place the potatoes in a pot and cover them with water. Bring the potatoes to a boil and cook them until tender, about 10 minutes. Drain and place in a large bowl.
- Meanwhile, place water in another pot and bring to a boil. When it is boiling, add the green beans and cook until tender, around 6 minutes. Remove the beans with a slotted spoon and place in the bowl with the potatoes.
- Reserve the hot water from the green beans to use for the pasta, adding more to be able to cover the pasta when it is added. Bring the water to a boil and add a pinch of salt. Add the cavatappi and boil until tender according to the package instructions, around 8 minutes. Drain and place in the bowl with the potatoes, reserving a bit of cooking water in the pot.
- Add 3/4 cup pesto to the large bowl and mix everything to combine. You can add a bit of cooking water to help the mixing process, and season with salt and pepper to taste.
- Serve immediately, topped with freshly grated Parmesan if desired.
Notes
If making ahead, reserve the pesto and mix everything together immediately prior to serving. Make sure to add a bit of olive oil to the plain pasta while you keep it warm to keep it from sticking to the pot.