Potato and Green Bean Pesto Pasta

This quick and easy recipe for potato and green bean pesto pasta is hearty and full of bright summer flavours. Perfect for a mid-week meal, this dish is ready and on the table in less than 30 minutes!

A grey bowl of potato and green bean pasta with a fork in it. A glass bowl and basil behind it.

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.

Vegan pesto in a black bowl with a wooden spoon.

To make this vegan pasta dish you’ll need just a handful of ingredients: vegan pesto, baby potatoes, green beans and your favourite shape of pasta.

I first made this recipe with jarred pesto, but have since graduated to making my own vegan pesto and I love it! I’ve used it for my vegan stuffed tomatoes with pesto orzo and this vegan tomato pesto tart.

You can also make vegan pesto with leafy greens such as kale and it can be more economical to do it that way so feel free to substitute your favourite vegan pesto recipe for the one below if you so desire.

The chopped potatoes and green beans on a cutting board with a transparent bowl of dry pasta behind.

Chop up your potatoes and green beans into bite-sized pieces. You’ll notice that I used flat green beans because that’s what most common in the part of the Mediterranean that I live in.

You can of course use round green beans instead.

Then just cook it all up. I’ve seen more clever cooks than me use just one pot for this recipe, staggering the times that each ingredient goes in so that it all comes out cooked at the same time.

Personally, that scares me as I’d be sure to overcook at least one of the ingredients.

So I use two pots: one for the past and another for the potatoes and beans.

The potatoes do go in first to get a head start. When they are able to be pierced by a fork but still a bit firm, I toss in the green beans for the last 5 minutes or so.

A bowl of all the cooked ingredients being tossed together with two spoons in a transparent bowl.

Once everything is cooked and drained, combine them in a bowl together with the pesto and toss it up.

If it seems a bit thick, you can add a couple splashes of reserved pasta-cooking water. It helps to make the pesto a bit creamier.

In addition you could also garnish with a grating of vegan parmesan. Something like this Violife Just Like Parmesan Wedge (not sponsored, I just like it!).

A close-up of the pasta dish in a grey bowl with a fork in it.

As I mentioned previously, this potato and green bean pesto pasta is equally delicious served hot, at room temperature, or cold so you can serve it right away or put it into a container for later.

It’s also a great, easy addition to a potluck or picnic!

Potato and Green Bean Pesto Pasta

Potato and Green Bean Pesto Pasta

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

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


For the pasta

  • 10 oz (300 grams) small potatoes, cut into bite-sized cubes
  • 7 oz (200 grams) green beans, topped, tailed and cut into bite-sized pieces
  • 9 oz (250 grams) of any kind of pasta
  • Salt and pepper, to taste

For the vegan pesto

  • 1/4 cup (20 grams) roughly chopped walnuts (or pine nuts)
  • 1 packed cup (50 grams) basil
  • 2 cloves of garlic, roughly chopped
  • 1 tablespoon light miso paste
  • 1 tablespoon lemon juice
  • 1/4 cup (60 ml) olive oil
  • Salt, to taste (depends how salty your miso paste is)


  1. Put two medium pots of water on to boil and salt the water well.
  2. While waiting, chop the veggies and prepare the pesto. Optional: lightly toast the nuts in a dry pan over medium heat. Add all the ingredients for the pesto except the olive oil and salt to a small food processor. Bend until broken up, then with the processor running, slowly drizzle in the olive oil. Taste and add salt.
  3. Add the potatoes to one pot and cook until you can pierce with a fork but they are still a bit firm - about 7 - 8 minutes. Add the green beans to the same pot as the potatoes and cook until both the beans and potatoes are tender - about 5 minutes more.
  4. Meanwhile, add the pasta to the second pot and boil to al dente according to the package directions.
  5. Reserve about 1/2 cup (120 ml) of the pasta-cooking water before draining both pots.
  6. Combine the pasta, potatoes, green beans and pesto in a large bowl. If the pesto is thick, add splashes of the reserved pasta water to help loosen it up and add creaminess (you may not need to use all the water). Taste and add salt and pepper.
  7. Serve hot, at room temperature, or chilled.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 406Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gSodium: 702mgCarbohydrates: 55gFiber: 6gSugar: 4gProtein: 12g

Nutrition information is provided as a curtesy and isn’t always accurate.

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1 Comment

  • Reply
    September 21, 2020 at 6:42 am

    This is a classic Italian dish. Its name is “Pasta Genovese”.

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