Best 6 Linguine With Potatoes Green Beans And Pesto Recipes

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Unleash your inner chef and embark on a culinary journey with AliceRecipes' Linguine with Potatoes, Green Beans, and Pesto - a delightful symphony of flavors and textures that will tantalize your taste buds. This delectable dish combines the wholesome goodness of linguine pasta, tender potatoes, vibrant green beans, and the aromatic freshness of pesto, creating a harmonious blend of flavors that will leave you craving for more.

With three variations to choose from - Classic Pesto, Sun-Dried Tomato Pesto, and Arugula Pesto - this recipe offers a versatile culinary experience that caters to diverse preferences. The Classic Pesto, a timeless favorite, captures the essence of traditional pesto with its vibrant green color and nutty flavor, while the Sun-Dried Tomato Pesto adds a tangy twist with its sun-kissed tomatoes. For a peppery kick, the Arugula Pesto infuses the dish with its piquant notes, making each bite a delightful adventure.

Prepare to indulge in a symphony of flavors with AliceRecipes' Linguine with Potatoes, Green Beans, and Pesto. Discover the perfect balance between hearty and refreshing as the succulent linguine embraces the tender potatoes and crisp green beans, all enveloped in the aromatic embrace of pesto.

Here are our top 6 tried and tested recipes!

PASTA, GREEN BEANS AND POTATOES WITH PESTO



Pasta, Green Beans and Potatoes With Pesto image

The most elegant pasta dish that Italian cooks have ever invented is astonishingly simple to make. Here, the magical green sauce is tossed with trenette (or any long pasta you can twirl around a fork), tender slices of potato and barely blanched green beans.

Provided by Nancy Harmon Jenkins

Categories     dinner, weeknight, pastas, main course, side dish

Time 30m

Yield 8 servings

Number Of Ingredients 10

2 cups packed tender young basil leaves
1/4 cup pine nuts
1 teaspoon salt
2 plump garlic cloves, peeled and crushed with flat blade of a knife
1/2 cup extra-virgin olive oil, or more to taste
1/2 cup freshly grated Parmigiano Reggiano cheese, or more to taste
Salt to taste
1/2 pound small potatoes, peeled and sliced about 1/4-inch thick
1/4 pound tender young green beans, cut into 1-inch lengths
1 pound trenette, or other long, thin pasta

Steps:

  • Make pesto: In the bowl of food processor, add basil, pine nuts, salt and garlic. Pulse until mixture is coarse and grainy. With the motor running, add oil in slow, steady stream. Add cheese; process just enough to mix well. If sauce is too dry, add a little more oil. Taste; add more cheese or salt, if desired.
  • Bring 6 quarts water to rolling boil. Add at least 2 tablespoons salt and the potato slices. Cook for about 5 minutes, or until potatoes have started to soften but are not cooked through. Add green beans, and continue boiling another 5 minutes.
  • Add pasta, and stir. Start testing pasta at 5 minutes. When it is done, and when potatoes and beans are tender, drain and turn pasta and vegetables immediately into preheated bowl. Add pesto, and mix thoroughly. Serve immediately.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 15 grams, Carbohydrate 49 grams, Fat 19 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 304 milligrams, Sugar 2 grams

PASTA WITH PESTO, POTATOES, AND GREEN BEANS



Pasta with Pesto, Potatoes, and Green Beans image

Green beans and potatoes bulk up this pesto pasta dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 40m

Number Of Ingredients 6

2 waxy potatoes, peeled and cut into 1-inch cubes
1 tablespoon salt, plus more for seasoning
8 ounces cavatappi
8 ounces green beans, trimmed and halved
1/2 cup Pesto
Pepper

Steps:

  • Place potatoes in a large pot of water; bring to a boil.
  • Add salt and cavatappi or other short tubular pasta; return to a boil; cook 2 minutes.
  • Add green beans. Return to a boil; cook until vegetables are tender and pasta is al dente, about 6 minutes.
  • Drain; toss with pesto; season with salt and pepper. Serve warm or at room temperature.

Nutrition Facts : Calories 421 g, Fat 16 g, Protein 12 g

LINGUINE WITH POTATOES, GREEN BEANS AND PESTO



Linguine With Potatoes, Green Beans and Pesto image

I found this recipe in a checkout aisle recipe book. I bought the book and cooked this recipe. It was a wonderful new twist on pasta for me.

Provided by southern chef in lo

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup packed fresh basil leaf
1/2 cup packed fresh flat-leaf Italian parsley
1/4 cup pine nuts
1 garlic clove, minced
1/3 cup extra virgin olive oil
1/2 cup finely shredded parmigiano-reggiano cheese (about 2 oz)
1/2 cup finely shredded pecorino romano cheese
1 lb dried linguine
12 ounces tiny new potatoes, peeled and thinly sliced
8 ounces fresh thin green beans
2 tablespoons unsalted butter, softened

Steps:

  • In food processor or blender, combine basil, parsley, pine nuts, garlic, and salt. Cover and blend until finely chopped. Gradually add the olive oil and process until well combined. Add the cheese and process with the on/off switch until just combined.
  • Meanwhile, in a 6 quart Dutch oven, cook the pasta according to the package, except add the potatoes and green beans during the last 5 minutes of cooking. Drain the pasta mixture well. DO NOT RINSE.
  • In a very large bowl, combine the cooked pasta mixture, pesto, and butter. Toss gently until the pasta and vegetables are well coated. Serve immediately.

PESTO PASTA WITH POTATOES AND GREEN BEANS RECIPE



Pesto Pasta With Potatoes and Green Beans Recipe image

This classic Genovese method of preparing pasta with pesto includes cubes of potato and pieces of green bean, all cooked together in the pasta pot until tender.

Provided by Daniel Gritzer

Categories     Entree     Side Dish     Mains     Pesto     Quick Dinners     Pasta

Time 15m

Yield 6

Number Of Ingredients 7

Kosher salt
1 pound (450g) dried pasta, such as trenette , linguine, or mafalde
5 ounces peeled Yukon Gold potato (140g; about 1/2 medium), cut into 3/4-inch cubes
4 ounces (110g) green beans or haricots verts (about 20 green beans or 30 haricots verts), stems trimmed and cut into 1-inch lengths on a bias
1 recipe pesto sauce
Extra-virgin olive oil, for drizzling
Grated Parmigiano Reggiano, for serving

Steps:

  • In a large pot of salted boiling water, boil pasta, potato, and green beans until pasta is al dente and potato and green beans are very tender. Drain, reserving 1 cup cooking water, and transfer pasta, potato, and green beans to a large mixing or serving bowl.
  • Add pesto sauce to pasta along with 1/4 cup pasta cooking water. Toss well to emulsify pesto and pasta water into a creamy sauce. Add more pasta water, 1 tablespoon at a time, as needed, if pasta is too dry. Drizzle in fresh olive oil, if desired. Serve with Parmigiano Reggiano on the side.

Nutrition Facts : Calories 422 kcal, Carbohydrate 33 g, Cholesterol 14 mg, Fiber 3 g, Protein 11 g, SaturatedFat 5 g, Sodium 509 mg, Sugar 2 g, Fat 28 g, ServingSize Serves 4, UnsaturatedFat 0 g

GEMELLI WITH PESTO, POTATOES AND GREEN BEANS



Gemelli with Pesto, Potatoes and Green Beans image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 8

Kosher salt
10 ounces gemelli pasta
8 ounces green beans, halved crosswise
4 small red-skinned potatoes (about 8 ounces)
1 tablespoon extra-virgin olive oil
Freshly ground pepper
1 7-ounce container refrigerated pesto (about 3/4 cup)
1 teaspoon grated lemon zest

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; add the beans during the last 2 minutes of cooking. Reserve 3/4 cup cooking water, then drain. Set the pot aside.
  • Meanwhile, pierce the potatoes all over with a fork. Microwave until tender, about 5 minutes. Let cool slightly, then chop.
  • Heat the olive oil in the reserved pot over medium-high heat. Add the potatoes, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the pasta and green beans and stir to coat. Remove from the heat and add the pesto, lemon zest and 1/4 cup reserved cooking water; toss to coat, adding more cooking water as needed to loosen. Season with salt and pepper.

Nutrition Facts : Calories 570, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 539 milligrams, Carbohydrate 71 grams, Fiber 6 grams, Protein 17 grams, Sugar 9 grams

FETTUCINE WITH PESTO, GREEN BEANS AND POTATOES



Fettucine with Pesto, Green Beans and Potatoes image

Categories     Bean     Pasta     Potato     Vegetarian     Green Bean     Spring     Family Reunion     Potluck     Bon Appétit

Yield Makes 6 Servings

Number Of Ingredients 9

3 cups (packed) fresh basil leaves (about 6 ounces)
3/4 cup olive oil (preferably extra-virgin)
1/3 cup pine nuts
3 tablespoons walnuts
2 garlic cloves
1 cup freshly grated Parmesan cheese (about 3 ounces)
8 ounces green beans, trimmed, halved
8 ounces white potatoes, peeled, cut into 1/2-inch pieces
12 ounces fettuccine

Steps:

  • Blend basil, 1/4 cup oil, pine nuts, walnuts and garlic cloves in processor until finely chopped. Add grated Parmesan cheese. With machine running, gradually blend in remaining &§ cup oil. Set pesto aside.
  • Cook green beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Using 4- to 5-inch-diameter strainer, transfer beans to large bowl. Return cooking water to boil. Add white potatoes and boil until tender, about 7 minutes. Remove potatoes with same strainer and transfer to bowl with beans. Return cooking water to boil. Add fettuccine to same pot. Boil until pasta is just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup cooking water. Return green beans, white potatoes and cooked pasta to pot. Add pesto and toss to coat. Gradually add enough reserved cooking water to coat pasta with moist sauce. Season to taste with salt and pepper. Serve immediately.

Tips:

  • For the best pesto, use fresh basil leaves. If you don't have fresh basil, you can use dried basil, but the flavor will be less intense.
  • Don't overcook the potatoes and green beans. They should be tender but still have a slight bite to them.
  • If you don't have linguine, you can use another type of pasta, such as spaghetti or penne.
  • Garnish the dish with grated Parmesan cheese and a few basil leaves before serving.

Conclusion:

This pasta dish is a delicious and easy meal that is perfect for a weeknight dinner. It is also a great way to use up leftover potatoes and green beans. The pesto adds a flavorful and creamy sauce to the dish, and the Parmesan cheese and basil leaves add a finishing touch.

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