Pasta with Pesto Sauce, Potatoes & Green Beans

This delicious pasta dish come from friend, cookbook author, and TV host Mary Ann Esposito.


4-6 quarts water
1 tablespoon salt
2 medium-size potatoes, peeled and diced
1/2 pound green beans, trimmed, cut into 1-inch diagonal pieces
1 pound trenette (or linguine)
1/2 cup Pesto Sauce
Freshly grated Pecorino or Parmigiano-Reggiano


In a large pot, bring water to a boil. Add salt, potatoes, and green beans; cook until al dente (tender but firm), about 4 minutes.

Add pasta; stir well. Cover; bring water back to a boil. Uncover; cook pasta just until al dente, about 8 minutes.

Drain pasta and vegetables into a colander, reserving ½ cup cooking water.

Return pasta and vegetables to pot.

In a small bowl, combine Pesto Sauce with just enough reserved cooking water to create a smooth consistency.

Pour over pasta and vegetables and combine gently, mixing well, over low heat.

Transfer to a platter or bowl, garnish with cheese, and serve immediately, with extra cheese on the side.

Pesto Sauce


2 cups packed fresh basil leaves, stems discarded
3 garlic cloves
1/2 cup extra-virgin olive oil, plus extra for storage
1/3 cup pine nuts, toasted
3 tablespoons grated Pecorino cheese
Kosher or sea salt


In the bowl of a food processor, pulse basil and garlic until mixture is coarse. With motor running, add oil in a slow, steady stream; sauce should be the consistency of ketchup. Add pine nuts; pulse until coarsely chopped.

Transfer to a small bowl. Stir in cheese and salt to taste.

Transfer sauce to a jar. Pour a thin layer of olive oil over sauce, cap the jar, and refrigerate. (Use a hot sterilized jar if you’ll be storing it more than 4 days.)

Yield: 2 cups

Cooking & Recipes


6 servings

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