Creamy Pesto Pasta with Green Beans & Potatoes (One-Pot Wonder)

Ingredients (Serves 4)

• 8 oz (225 g) short pasta (penne, fusilli, or orecchiette work well)
• 2 cups baby potatoes, halved or quartered depending on size
• 1 ½ cups green beans, trimmed and cut into 2-inch pieces
• 1/2 cup basil pesto (store-bought or homemade)
• 1/4 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Optional: red pepper flakes or toasted pine nuts for garnish

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Instructions

1. Boil the Potatoes:
   • In a large pot, add the baby potatoes and enough salted water to cover them. Bring to a boil and cook for 5–7 minutes, until just starting to soften.
2. Add Pasta:
   • Add the pasta directly into the same pot. Cook according to pasta package instructions (usually 8–10 minutes). Stir occasionally to prevent sticking.
3. Add Green Beans:
   • About 3 minutes before the pasta is done, toss in the green beans so they cook until crisp-tender.
4. Drain & Toss:
   • Reserve 1/2 cup of pasta water, then drain the rest. Return everything to the pot.
5. Make It Creamy:
   • Off the heat, stir in the pesto, olive oil, and grated Parmesan. Add a splash of reserved pasta water to create a creamy coating. Season with salt and pepper to taste.
6. Serve & Enjoy:
   • Serve warm, garnished with extra Parmesan, red pepper flakes, or toasted pine nuts if desired.