Pesto Pasta With Potatoes and Green Beans
- ⏱ 30 minutes
- Easy
- Serves 6
- 👥 2-cook recipe
Pasta, potatoes, and green beans are boiled together and tossed with pesto into a creamy sauce.
Adapted from Serious Eats.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Pesto Pasta With Po...
0/0
COOK 1COOK 2
1Cut the potato
2Trim the beans
Trim the stems from the green beans and cut them into...
3Plate and serve
+ 6 more steps in the app
Pesto Pasta With Po...
0/0
COOK 2COOK 1
1Cut the potato
Cut the potato into 3/4-inch cubes
2Trim the beans
3Plate and serve
+ 6 more steps in the app
Ingredients
- kosher salt, to taste
- 1 lb dried pasta
- 140 g Yukon Gold potato (peeled and cut into 3/4-inch cubes)
- 110 g green beans (stems trimmed and cut into 1-inch lengths on a bias)
- 1 recipe pesto sauce
- extra-virgin olive oil, to taste
- grated Parmigiano Reggiano, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Cut the potato COOK 1
- Cut the potato into 3/4-inch cubes
2. Trim the beans COOK 2
- Trim the stems from the green beans and cut them into 1-inch lengths on a bias
3. Boil the pasta COOK 1
- In a large pot of salted boiling water, boil the pasta, potato, and green beans until the pasta is al dente and the potato and green beans are very tender
4. Drain the pasta COOK 1
- Drain the pasta, potato, and green beans, reserving 1 cup cooking water, and transfer them to a large mixing or serving bowl
🤝 Cook 2 hands over the beans.
5. Toss with pesto COOK 1
- In the large mixing or serving bowl, add the pesto sauce to the pasta along with 1/4 cup pasta cooking water
- Toss well to emulsify the pesto and pasta water into a creamy sauce
- Add more pasta water, 1 tablespoon at a time, as needed, if the pasta is too dry
- Drizzle in fresh olive oil, if desired
6. Plate and serve BOTH
- Serve with Parmigiano Reggiano on the side
See it in action
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