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    Home » Recipes » Vegan Main Dishes

    Pasta with Pesto, Potatoes, and Green Beans

    Published: Jun 5, 2013 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    Pasta with pesto, potatoes, and green beans is a classic rustic Italian combination. It may seem odd to combine pasta and potatoes, but it does work well, and is extra hearty. It's carb heaven, maybe, but still healthy, especially if you use whole-grain pasta. Photos by Hannah Kaminsky.

    Serves: 6

    • 1 recipe Spinach-Basil Pesto
    • 3 medium-large red-skinned potatoes, preferably organic
    • 10 to 12 ounces medium shell or bowtie pasta, preferably whole grain
    • 1 tablespoon extra-virgin olive oil
    • 3 to 4 cloves garlic, minced
    • 8 to 10 ounces fresh green beans, trimmed and cut
      into 1-inch lengths (or substitute thawed frozen cut green beans)
    • Vegan Parmesan Cheese for topping, optional
    • Salt and freshly ground pepper to taste

    Prepare the pesto as directed in the recipe and set aside until needed.

    Scrub the potatoes well, and cook or microwave them until just done. When cool enough to handle, cut into large dice (don't peel) and set aside.

    Cook the pasta in plenty of rapidly simmering water until al dente, then drain.

    Meanwhile, heat the oil in a large skillet. Add the garlic and sauté over low heat until golden. Add about ½ cup of water followed by the green beans and steam, covered, until tender-crisp. Remove from the heat and let stand uncovered until needed.

    pesto pasta with potatoes and green beans

    In a large serving bowl, combine the cooked pasta, potatoes, and green bean mixture (including any remaining liquid). Add the pesto and toss gently but thoroughly. Season with salt and pepper and toss again. Serve at once, passing around Vegan Parmesan Cheese for topping, if desired.

    • Here are more hearty vegan pasta recipes.
    • Find more of VegKitchen’s Vegan Dinner Recipes and Pasta Entrées.

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    Reader Interactions

    Comments

    1. Lisa says

      January 08, 2014 at 5:18 pm

      I love this dish. I make it in the spring and summer with basil and spinach pesto, and in the winter with rosemary and parsley pesto.

    2. Nava says

      January 15, 2014 at 11:12 pm

      Great ideas for making this dish seasonal; thanks so much for sharing, Lisa!

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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