Potato and Green Bean Pesto Pasta

A simple and refreshing pasta dish prepared with vegan-friendly pesto.

I first stumbled across this recipe about 6 or 7 years ago in one of those quick and easy vegetarian meals cookbooks. At first I was somewhat skeptical about potatoes and pasta sharing the same dish and it not being a heavy, starchy mess. I overcame my skepticism and gave it a try, much to my delight, as it turned out to be light and refreshing, and highlights the flavours of summer delectably. Furthermore, it’s also great served cold for a refreshing lunch on a hot summer’s day.

A simple and refreshing pasta dish prepared with vegan-friendly pesto.

I first made this recipe with jarred pesto, but have since graduated to making my own vegan pesto which I like to prepare with a variety of fresh herbs, giving the flavours so much more bang for their buck. Not only is this pasta quick and easy, it can also be prepared in just one pot, and any recipe which reduces the dirty dishes to just one pot and two plates is an automatic winner. I have seen versions of this recipe in which everything is cooked at once, requiring careful timing to have everything cooked to perfection just at the right moment. I prefer to cook each element separately in order to avoid the risk of overcooking the potatoes before the pasta is ready.

Potato and Green Bean Pesto Pasta

Potato and Green Bean Pesto Pasta

Yield: Serves 4
Cook Time: 30 minutes
Total Time: 30 minutes

This unique pasta recipe is perfect for summer when basil, beans and potatoes are at their peak.


  • 4 small potatoes, cut into 4 cm (1.5 inch) cubes
  • 200 grams (7 oz) green beans, topped, tailed and cut in half
  • 250 grams (9 oz) of any kind of pasta
  • 1/4 - 1/2 cup vegan pesto (see note), adjust to taste
  • Salt and pepper to taste


  1. Bring a large pot of salted water to a boil and add the potatoes. Cook until the potatoes are just done. Remove with a slotted spoon and set aside.
  2. Next add the green beans to the same pot of boiling water and cook until just done, about 7 – 8 minutes. Remove with a slotted spoon and set aside with the potatoes.
  3. Finally add the pasta to the pot of boiling water and cook according to the package directions. Drain and place in a big bowl with the potatoes and green beans. Mix in as much pesto as you like. Add a little of the pasta cooking water to make a smooth sauce. The salt from the vegan pesto may be enough, or you can add a little salt and pepper if you like. Mix well and serve hot or at room temperature.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 406 Total Fat: 17g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 12g Sodium: 702mg Carbohydrates: 55g Net Carbohydrates: 0g Fiber: 6g Sugar: 4g Sugar Alcohols: 0g Protein: 12g

Note: The recipe for vegan pesto can be found here.

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