Basil Pesto Pasta
This basil pesto recipe showcases yummy pasta cooked al denta, tender potatoes, and crispy green beans tossed in homemade pesto alla Genovese. Frankly, it's as authentic Italian as it gets!
Servings: 4
Calories: 619kcal
Ingredients
- 1 cup Homemade Pesto
- 12 oz Pasta (trofie, fusilli, ziti, penne, bucatini)
- ½ cup Pasta cooking water - note 2
- 2 medium Potatoes or 4 small Potatoes cut into cubes - note 3
- 5 oz Green Beans washed cut into half - note 3
- Salt
Toppings
- Parmesan - optional
- Pine nuts - optional
Instructions
- If making your own pesto, prepare the homemade pesto according to the instructions. Bring a large pot of water to a boil and add salt.
- Add the potatoes and green beans to the pasta. They will take around 10 minutes to cook. if your pasta takes longer, add it before the vegetables. If it takes less than 10 minutes to cook, add it later. You'll want both vegetables and pasta to be ready simultaneously.
- When the pasta is done, and the potatoes and green beans are tender, remove ½ cup of pasta cooking water, set it aside, and drain.
- Transfer the pasta to a bowl, add pesto, and ¼ cup of pasta water. Mix well to coat the pasta and vegetables with pesto. If needed, add more pasta water.
- Serve hot with some extra grated parmesan and pine nuts.
Notes
Note 1: Original basil pesto is made using fresh trofie pasta. But any other type of pasta will work. I love fusilli, penne, bucatini. I also love pesto with potato gnocchi!
Note 2: The starch in the pasta water helps make the pasta creamy and silky, so don’t skip this step.
Note 3: Traditional Italian pesto pasta from Liguria is always served with green beans and potatoes. The green beans add protein, making this a complete meal. Potatoes add extra starch to the pasta water, making the pesto pasta even creamier.
How to Store: Any leftovers can be stored in the refrigerator for one to two days. I don't recommend reheating the pasta. Enjoy it at room temperature or cold.
I don't suggest freezing the entire dish. However, you may store excess basil pesto for up to 6 months in an ice cube tray or freezer-safe airtight container. Then, defrost overnight in the refrigerator before using.
*Nutrition information is a rough estimate per serving.
Nutrition
Calories: 619kcal | Carbohydrates: 90g | Protein: 17g | Fat: 21g | Sugar: 4g