Grammy's Kitchen · Pesto Pasta · Pesto Pasta With Potatoes and Green Beans
One of 155 pesto pasta recipes we measured
from www.seriouseats.com
It ranks #1 of 155 for brightness among the pesto pasta recipes we compared. 3 cooks on www.seriouseats.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 155.
| this recipe | typical |
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Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| Kosher salt | |
| 450 g | 1 pound (450g) dried pasta, such as trenette , linguine, or mafalde |
| 140 g | 5 ounces peeled Yukon Gold potato (140g; about 1/2 medium), cut into 3/4-inch cubes |
| 110 g | 4 ounces (110g) green beans or haricots verts (about 20 green beans or 30 haricots verts), stems trimmed and cut into 1-inch lengths on a bias |
| 1 recipe pesto sauce | |
| Extra-virgin olive oil, for drizzling | |
| Grated Parmigiano Reggiano, for serving |
Method: 2 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was ridiculously easy and very delicious. My only change was adding the beans halfway through the cooking time, rather than at the start, so that they would retain some vibrant flavour. I loved the potato in there, and wish that I would have used a slight” — a cook, 5★
“Made a big batch of pesto from basil in my garden, growing all summer. Green beans from a farmer's market, red potatoes because they're a little more firm and crisp, and farfalle pasta to match the size of the snipped green beans. Absolutely fabulous. Nothing ” — a cook, 5★