This hearty pasta dish transforms simple ingredients into a comforting, restaurant-quality meal. Waxy Yukon Gold potatoes provide a creamy texture that absorbs the bold flavors of the pesto, while fresh green beans add a necessary crunch and pop of color. The walnut-infused pesto brings a nutty, savory depth that ties the dish together beautifully. It’s an ideal choice for weeknight dinners when you want something satisfying yet straightforward to prepare. The combination of pasta, vegetables, and rich sauce makes it a crowd-pleaser for families and friends alike. Serve it warm for a wholesome, plant-based main course that feels both rustic and refined.
Pasta With Green Beans, Potatoes & Pesto
Description
This hearty pasta dish transforms simple ingredients into a comforting, restaurant-quality meal. Waxy Yukon Gold potatoes provide a creamy texture that absorbs the bold flavors of the pesto, while fresh green beans add a necessary crunch and pop of color. The walnut-infused pesto brings a nutty, savory depth that ties the dish together beautifully. It&# 226;ÂÂs an ideal choice for weeknight dinners when you want something satisfying yet straightforward to prepare. The combination of pasta, vegetables, and rich sauce makes it a crowd-pleaser for families and friends alike. Serve it warm for a wholesome, plant-based main course that feels both rustic and refined.Ingredients
Directions
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Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for 5-7 minutes until just fork-tender.
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Add the pasta to the same pot with the potatoes and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
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While the pasta cooks, blanch the green beans in boiling water for 2-3 minutes, then immediately transfer them to an ice bath to stop the cooking process. Drain well.
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In a large skillet or the pot itself, heat the walnut oil over medium heat.
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Add the drained green beans to the oil and sauté for 1-2 minutes until heated through and slightly glazed.
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Add the drained pasta, potatoes, and pesto to the skillet. Toss gently to combine, adding a splash of reserved pasta water if the mixture is too dry.
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Cook for 1-2 minutes until everything is heated through and well-coated in the pesto.
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Remove from heat and stir in the toasted walnuts.
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Season with salt and pepper to taste.
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Serve immediately, topped with nutritional yeast or vegan parmesan.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 280.1kcal
- % Daily Value *
- Total Fat 27.1g42%
- Saturated Fat 3.0g15%
- Cholesterol 0.0mg0%
- Sodium 4.0mg1%
- Total Carbohydrate 8.1g3%
- Dietary Fiber 3.5g15%
- Sugars 2.7g
- Protein 5.6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For the best texture, do not overcook the potatoes. They should be tender but hold their shape when tossed with the pasta.
If you prefer a richer sauce, add a tablespoon of olive oil or a splash of plant-based milk to the pesto before tossing.
You can substitute the Yukon Gold potatoes with red potatoes or even sweet potatoes for a different flavor profile.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to refresh the texture.
Ensure your pesto is vegan if you are following a strict plant-based diet, as traditional pesto contains parmesan cheese.
