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Vegetarian Pesto Pasta with Potatoes

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 to 6 1x


Ready in less than 30 minutes, this vegetarian pesto pasta is full of flavor, featuring green beans, basil pesto and potatoes.


  • 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)


  1. Wash the green beans, remove the ends, and chop them into 2-inch pieces. Wash the potatoes and cut them into 1-inch chunks.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve immediately, topped with freshly grated Parmesan if desired.


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.

  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Keywords: vegetarian pesto pasta