This twist on pasta adds even more delicious elements to an already tasty dish. Although the actual reasoning behind the addition of potatoes and green beans is a mystery, there is no denying they bring a decidedly unique spin to traditional pesto pasta.
Photographed and Styled by Carla Witt Ford
Pasta with Pesto, Potatoes, and Green Beans
This twist on pasta adds even more delicious elements to an already tasty dish. Although the actual reasoning behind the addition of potatoes and green beans is a mystery, there is no denying they bring a decidedly unique spin to traditional pesto pasta.
Ingredients
- 1 pound dried pasta linguine or spaghetti
- 5 ounces medium-sized Yukon Gold potatoes peeled and cut into 3⁄4-inch cubes
- 4 ounces fresh green beans about 20, stems trimmed and cut into 1-inch lengths on a bias
- 1 8-ounce jar pesto sauce
- Extra virgin olive oil for drizzling
- Grated Parmigiano-Reggiano
- salt
Instructions
- In a large pot of salted boiling water, boil pasta, potatoes, and green beans until pasta is al dente and potatoes and green beans are very tender. Drain, reserving 1 cup cooking water, and transfer pasta, potatoes, and green beans to a large bowl.
- Add pesto sauce to pasta along with 1⁄4 cup pasta cooking water. Toss well to emulsify pesto and pasta water into a creamy sauce. Add more pasta water, 1 tablespoon at a time as needed, if pasta is too dry. Drizzle in fresh olive oil if desired.
- Serve with Parmigiano-Reggiano on the side.
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