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Pesto Pasta with Green Beans and Potatoes

Pesto Pasta with Green Beans and Potatoes

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Kat

Kat

Penne pasta is tossed with fresh green beans and red potatoes in a creamy pesto-yogurt sauce. Different and yummy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 575 kcal
  • 29%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 88.3g
  • 28%
  • Protein:
  • 19.6 g
  • 39%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 363 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil, and cook the penne pasta for 8 to 10 minutes, until al dente. Remove from heat, drain, and return to the pot.
  2. Bring a medium saucepan of water to a boil, and cook the potatoes about 7 minutes. Place the green beans in the saucepan with the potatoes. Continue cooking about 3 minutes. Drain the partially cooked potatoes and green beans, and set aside.
  3. Heat the olive oil in a large skillet over medium heat, and saute the garlic about 1 minute. Stir in the potatoes and green beans. Season with salt and pepper. Cook and stir until potatoes and beans are tender and lightly browned.
  4. Toss the potato mixture into the pot with the drained pasta. Mix in the yogurt, pesto, and Parmesan cheese. Reserve a little Parmesan to sprinkle on top when serving.
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Reviews

JoAnne
34

JoAnne

8/5/2009

Several years ago I spent time in Italy with my Italian friend when she went home to visit. While there we visited her friend in Liguria and was served this dish as it is very popular in that region. I loved it and make it often in the summer when I have so much fresh basil from the garden. I make it the way it was prepared in Italy. I boil the pasta, add the potatoes to the pasta during the last six minutes of boiling, and then add the green beans to the water during the last three minutes. Everything is drained and the pesto added and tossed. I didn't use the yogurt but that might be an interesting addition.

EAWASS
28

EAWASS

1/13/2009

I made this with angel hair, and replaced the yogurt with light sour cream. Also added in mushrooms. Girlfriend is a PESTO FREAK and LOVED IT!

gapch1026
24

gapch1026

8/18/2008

Kat, you've got a 5-star recipe here! I thought it was a delicious blend of flavor that I would be proud to serve guests. I didn't have any prepared pesto, although I do have LOTS of Lime Basil in my garden, so just used that in the yogurt sauce. I added walnuts and sauteed them in butter along with the potatoes and green beans as directed. Used just a bit of sugar with the yogurt to balance the tang. It's tasty to eat and pretty to look at!

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