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Pesto Penne Pasta with Potatoes and Green Beans

Tossing pasta with savory cooked potatoes and herbs is a specialty of northern Italy. It’s a satisfying pairing that gets even better with fresh green beans, zucchini, and sweet bell pepper. Boost the protein in this recipe by stirring in a handful of cooked cannellini or garbanzo beans.


  • 1 package Simply Potatoes® Red Potato Wedges
  • 12 ounces uncooked penne or fusilli pasta
  • 1 pound fresh green beans, cut into 1-1/2 inch pieces
  • 1 tablespoon olive oil
  • 1/2 small red bell pepper, cut into thin slices
  • 2 cloves garlic, finely chopped
  • 2 tablespoons prepared basil pesto
  • Salt and freshly ground pepper to taste
  • 1/3 cup shredded Crystal Farms® Asiago & Parmesan Cheese


  1. Place potatoes in large saucepan; cover with water. Bring to a boil; simmer 10 minutes or until tender. Drain well.
  2. Cook pasta according to package directions, but after first 5 minutes add green beans. Continue cooking until pasta and beans are just tender (about 13 minutes total). Drain well, reserving 1/3 cup cooking water.
  3. Meanwhile, heat oil in large skillet over medium-high heat. Cook and stir red pepper and garlic 1 to 2 minutes. Add potatoes, pesto, salt and pepper to skillet; cook and stir 1 minute.
  4. In large serving bowl, toss hot cooked pasta and beans with pesto-potato mixture and reserved cooking liquid. Serve immediately garnished with cheese and freshly ground pepper.

Nutrition Facts

Serving Size: 1/4th recipe
Calories 607; Total Fat 12g; Saturated Fat 3g; Cholesterol 8mg; Sodium 1020mg; Carbohydrate 100g; Dietary Fiber 11g; Protein 23g

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10 min

Prep Time

35 min