Pasta with pesto potatoes and green beans is a dish you don’t see often in the United States, and frankly, I don’t know why. Here, we put creamy pesto sauce on everything from sandwiches to pizza and pasta to crepes, so you figure this classic Ligurian pasta would also be in rotation.
I don’t know if it’s the double starch (as pasta and potatoes are both part of the party), but it’s a dish well worth making. This one-pot meal is one of the classic Liguria foods you’ll find on menus throughout this Northern Italian region from Genoa to the Italian Riviera.

Origin of This Recipe
This dish comes from the Liguria region of Italy, the birthplace of traditional pesto and home to some of the best vegetables in Italy. The exact origin of this dish isn’t crystal clear but Daniel dives into it in this Serious Eats article if you want to nerd out! Oha, and you can read all about “What Is Pesto Sauce?” if that’s also of interest.
Back to Liguria: thanks to the region’s location against the sea, dishes there tend to be lighter, like this pasta. When our Italy travel planning clients are headed to Liguria, I suggest they give this a try at the classic restaurant, Trattoria della Raibetta in the historic city center of Genoa. Or, if you’re not heading to Italy anytime soon, I’m sharing the recipe so you can make it yourself!

Why You’ll Love This
Pasta with pesto potatoes and green beans is a comforting, well-rounded meal that requires just a handful of ingredients. The creamy pesto clings to the pasta and vegetables, creating a flavorful and satisfying bite every time.
Plus, it comes together in under 30 minutes, making it an ideal dish for busy weeknights or casual entertaining. Whether you’re making it for a quick weeknight dinner or a cozy family meal, pasta with pesto potatoes and green beans is a satisfying and effortless recipe.
Oh, and if you want, you could nix the pasta and make a simple side dish with just the pesto, potatoes, and green beans!

Pasta with Pesto Potatoes and Green Beans Recipe Ingredients
This recipe only requires four (!) ingredients so it couldn’t be simpler to make. Here are the ingredients to have on hand:
- Basil Pesto Sauce – Make our famous creamy pesto sauce homemade or use store-bought. (But, really, take the time to make it homemade when you can because the flavor is so much fresher and better!)
- Marble or baby potatoes – You will find this dish made with peeled diced Yukon potatoes but I prefer it with skin-on potatoes like the tiny marble size as they blend in the dish really well.
- Haricots verts or small green beans – This brings a crisp, vibrant element to the dish. If you don’t like green beans, you could add in asparagus instead.
- Gemelli, trofie, linguine, or trenette pasta – Traditional Ligurian pasta shapes work best for capturing the pesto sauce. If you can’t find them, spaghetti or fusilli will work too.

How to Make This Recipe
Here’s how to make this recipe:
- Cook the potatoes – Bring a large pot of salted water to a boil, then add the potatoes and cook until fork-tender, about 8 minutes. Remove with a slotted spoon and set aside.
- Cook the pasta and green beans – Return the pot to a boil, add the pasta, and cook 2 minutes short of package directions. Add the green beans during the last minute of cooking. Reserve 1/2 cup of pasta water before draining.
- Combine with pesto – In the same warm pot (off the heat), mix the pesto with a few tablespoons of reserved pasta water. Stir in the pasta, potatoes, and green beans, tossing to coat evenly. Add more pasta water as needed for a smooth, creamy sauce.
- Season and serve – Taste and adjust seasoning with salt as needed, then serve immediately.
NOTE: We don’t want to tell you what to do but, in this case, we will. Italians do not add more cheese to dishes like this. Why? Because, well, there is loads of cheese in the pesto sauce. Before dosing it in cheese, try it like the Ligurians (consider it a lesson in restraint).

What to Serve With This
Pasta with pesto potatoes and green beans pairs well with a simple green salad, crusty bread, or a side of roasted vegetables. For a heartier meal, serve it alongside grilled chicken or fish.
If you’re looking for a sipper, a crisp white wine like a Ligurian Vermentino, Pinot Grigio, or Sauvignon Blanc complements the bright basil flavors beautifully. Otherwise, we really enjoyed it along with this I Suoli Piripicchio Rosato Metodo Ancestrale.

Classic Italian Recipes
Looking for other classic Italian recipes? Here are a few of our readers’ favorites from the region of Liguria (just like this pasta is)!

Liguria Travel Guide
Are you considering traveling to Genoa and the Liguria region in real life? Check out our free Liguria Travel Guide for our best travel tips, recipes, and articles.
Get A Personalized Travel Itinerary

Pasta With Pesto Potatoes and Green Beans Recipe
Equipment
Ingredients
- 1/2 pound baby potatoes preferably marble potatoes, halved
- 1/2 pound haricots vert or small green beans, cut into 1-inch lengths
- 1/2 pound pasta such as trofie, gemelli, trenette, or linguine
- 1 recipe Creamy Pesto Sauce (about 1 cup pesto sauce)
Instructions
- Place a large pot of heavily salted water over high heat. Add the potatoes and cook until fork-tender, about 8 minutes (timing after the water boils). Use a slotted spoon to remove to a colander in a sink.
- Return the pot to high heat and return to a boil. Add the past and cook 2 minutes short of the package directions. With 1 minute left to go, add the haricots verts and cook until bright green, about 1 minutes. Reserve 1/2 cup of pasta water and drain the past and haricots verts.
- Using the warm pasta pot (but do not but it back on a flame), add the pesto and a few tablespoons of the reserved pasta ater and stir. Add the pasta, potatoes, and green beans and stir to coat, adding more water as needed to coat each strand of pasta. Taste and add more salt as needed. Serve immediately.