Description
A delicious and comforting Pesto Pasta with Potatoes and Green Beans cooked in vegetable broth, tossed with fragrant basil pesto, and topped with toasted pine nuts and Parmesan cheese. This one-pot meal combines tender potatoes, perfectly cooked pasta, and fresh green beans for a wholesome, flavorful dish ready in just 40 minutes.
Ingredients
Scale
Broth & Vegetables
- 5 cups (1183 ml) vegetable broth
- 12 small potatoes, cut into ½ to 1 inch thick round discs
- 3 cups (330 g) green beans, trimmed and cut in half
Pasta & Seasonings
- 4 cups (240 g) dry pasta, uncooked
- ¼ cup basil pesto (homemade or store-bought)
- Small handful of pine nuts
- ¼ cup (25 g) Parmesan cheese, grated
Instructions
- Boil the Broth: Pour the vegetable broth into a large pot and bring it to a rolling boil over medium-high heat.
- Cook the Potatoes: Add the sliced potatoes to the boiling broth. Let them cook for 3 minutes, allowing them to begin softening.
- Cook the Pasta: Stir in the dry pasta and continue to cook for an additional 7 minutes, ensuring the pasta begins to cook but remains al dente.
- Add Green Beans: Add the trimmed and halved green beans to the pot. Cook everything together for another 5 minutes until the vegetables and pasta are tender.
- Drain and Reserve: Carefully drain the broth from the pot, setting it aside. This helps preserve any extra liquid in case you need to adjust the pasta’s moisture later.
- Add Pesto: Return the drained contents to the pot. Add the basil pesto, mixing thoroughly until all the potatoes, pasta, and green beans are evenly coated. Add extra pesto if desired for more flavor.
- Top and Serve: Sprinkle a handful of pine nuts and grated Parmesan over the top. Serve immediately while warm for the best flavor and texture.
Notes
- You can reserve some of the cooking broth to loosen the pasta if it seems dry after adding pesto.
- Use fresh basil pesto for the best flavor or substitute with store-bought for convenience.
- To make it vegan, omit the Parmesan cheese or use a plant-based alternative.
- Toast pine nuts lightly in a dry pan before adding for enhanced nutty flavor.
- Adjust cooking times slightly based on pasta type to maintain al dente texture.
