Pasta, pesto, potatoes, and green beans, oh my!

  • 1 pound dried pasta (linguine or spaghetti)
  • 5 ounces medium-sized Yukon Gold potatoes, peeled and cut into ¾-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

  1. 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.
  2. Add pesto sauce to pasta along with ¼ 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.
  3. Serve with Parmigiano-Reggiano on the side.
  4. Enjoy!


Please follow and like us:
Carla Witt Ford
Written by Carla Witt Ford
A native West Virginian, Carla has been adding her touch to photography, print, and other areas of design for more than half of her life. Before joining WV LIVING she was a photographer for the government and an adjunct photography professor at Fairmont State University (BS Graphic Design alumna). As a BFA graduate from the West Virginia University School of Design, she seeks to share the beauty of her beloved state through her work. Whether it is with wit or wisdom, as an artist, she is always looking for new ways to make her audience sit up and take notice.