This dish of pasta, green beans and pesto hails from the Liguria region in Italy (I’ve always thought I had a past life in Italy!).
I first had something like it when the hubs and I were visiting Napa Valley, at the now closed Tra Vigne restaurant. That was many moons ago, but clearly the meal stayed on my mind. Double-carbs and all!
But potatoes go with everything, right? The potato with pasta combo may scare a few of you, but trust me, trust me, they truly are made for each other. Paired with my yummy Kale Pesto, and some extra prosciutto, this dish is perfection.
Here are some swaps you can certainly make :
- Swap either the pasta or the potatoes with cannellini beans (or other white bean)
- You could use asparagus or broccoli in place of the green beans
- Any favorite nut (as lone as it’s toasted) pine nuts, almonds, hazelnuts
- You can skip the prosciutto all together if you’d like, replace with some smoked salmon or a nice piece of roasted salmon
Another option for a one-pot meal would be to boil all the ingredients. If you do, I’d cook them separately and them combine in the big pot with the pesto. I do think roasting the potatoes and beans adds a lot more flavor, then the traditional way of making this dish. But you do you.
Let me know if you make this Pasta and Green Beans with Kale Pesto. I love to read your comments.
Pasta, Green Beans, and Potatoes with Kale Pesto
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
- Yield: 3-4 1x
- Category: Dinner
- Method: Stovetop and oven
Description
It’s quick and easy, and it’s the perfect weeknight dish to make on a mid-winter evening. I know, I know, it’s a double-carb meal, but pasta and potatoes were sort of meant for each other.
Ingredients
- Kosher salt (affiliate link) for pasta water, plus more if needed
- 6 oz. gemelli or fusilli pasta (or other 2″ short pasta shape) I love Sunrise Flour Mill pasta, made with organic heritage wheat, so good
- 1 tablespoon olive oil
- 1/2 lb. small potatoes, quartered and sliced about 1/2-inch thick
- 1/2 lb. tender young green beans cut into 1-inch lengths
- 2–3 slices prosciutto (optional, but so good!)
- 1/2 cup Kale Pesto with Roasted Walnut Oil (affiliate link) (or your favorite jarred pesto)
- 1/2 teaspoon fresh cracked black pepper
- 1 lemon cut into wedges
- 1/4 cup toasted pecans or walnuts, chopped
- 1/4 cup freshly grated Parmigiano Reggiano cheese, or more for serving
Instructions
- On a rimmed baking sheet (affiliate link), roast potatoes (and a good three-finger pinch of kosher salt (affiliate link)) and olive oil for 20 min at 425°, until golden; add green beans (toss the beans with a little more olive oil, salt and pep) and prosciutto, and return to oven until beans are crisp-tender and prosciutto is crispy, about 10-13 more minutes. Reserve the crispy prosciutto for topping the final dish.
- Meanwhile, bring a large pot of water to a rolling boil. Add 1-2 tablespoons salt and the pasta. Cook until just shy of al dente, about 7 minutes (check your pasta package instructions). Reserve one full cup of pasta water (you may or may not use it all), drain it, and return it to the pasta cooking pot with medium-high heat.
- Add potatoes and beans to the pasta. Add pesto, black pepper, and 1/2 cup reserved water, and toss thoroughly. Add more water if it’s looking dry. Taste for seasoning; add salt if needed (potatoes love salt!).
- Serve immediately with a squeeze of lemon juice, toasted nuts, crispy prosciutto, and a sprinkling of extra parmesan.
Notes
*To toast nuts, spread them out in an even layer on a sheet pan and pop them in a 350° oven for 10-12 minutes. When you can smell them, they are ready. Be sure to set a timer and check at nine minutes. Coarsely chop the nuts for this dish.
Thanks!
For reading, and do send me a comment (below) and let me know what you think of this recipe, or just say hi. Share with your friends.
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Sláinte,
Shelagh
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