Pesto Pasta with Potatoes and Green Beans

Ingredients (Serves 4)

• 8 oz (225 g) short pasta (penne, fusilli, or orecchiette work well)
• 2 cups baby potatoes, cut into even pieces about 2 cm across
• 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

Instructions

1. Boil the Potatoes:
   • Put the potatoes in a large pot with about 2.5 litres of water, leaving room for the pasta. Add salt, 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. Keep the pasta submerged, adding hot water if needed. Follow the timing on your pasta packet.
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 check that a knife slides easily into a potato and the pasta is tender with a slight bite. If the potatoes need longer, lift the pasta and beans out with a slotted spoon while they finish. Drain and 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.

Sauce texture and substitutions

Add reserved water a tablespoon at a time, tossing between additions. Starch helps loosen pesto into a coating; adding all the water at once can make it soupy. Keep the pot off the heat after adding pesto. Taste before adding salt because pesto and Parmesan are already salty.

For gluten-free pasta, follow its package timing and check frequently; some shapes break up when overcooked. Pesto often contains milk and nuts, so check labels. For a vegetarian dish, choose cheese made with vegetarian rennet.

Storage

Refrigerate leftovers in a covered, shallow container within two hours (one hour above 32°C/90°F). Keep at 4°C/40°F or colder and use within 3–4 days. Reheat cooked leftovers to 74°C/165°F.