Laura's Vegan Table

for the pesto

  • 2 cups fresh basil leaves, packed
  • 3 tablespoons pine nuts (or you can also use 1/4 cup or so of walnuts)
  • 1/2 teaspoon salt
  • 1 clove garlic
  • 2/3 cup olive oil

for the pasta

  • 1/2 lb spaghetti or linguine
  • 1/2 lb new potatoes, scrubbed and thinly sliced
  • 1/2 lb fresh or frozen green beans
  • salt to taste

What is not to love in this dish?! Pasta, potatoes, green beans and pesto are an absolutely delicious combination, and this dish comes from the Ligurian region of Italy. The potatoes at a touch of creaminess and the green beans tie in well with the rich, fresh pesto. Use a legume pasta to make this dish gluten free and add in a little extra protein. Buon appetito!


To a food processor, add the basil, pine nuts (or walnuts), salt, garlic and olive oil. Process until smooth. Set aside.

Add the potatoes and fresh green beans to a large pot of water filled 3/4 full. (If using frozen green beans, add them after the potatoes have cooked for about 4 minutes). Bring to a boil, adding salt to taste. Cook for about 7 – 8 minutes until everything is tender. When done, remove the potatoes and green beans with a skimmer and place them in a bowl and set aside. Bring the remaining water in the pot to a boil. Add the pasta and cook according to instructions. When the pasta has finished cooking, add the pasta to a serving bowl with tongs or a pasta fork; reserving some of the pasta water. Add in the potatoes, green beans and pesto and toss to combine.  Add in a little of the pasta water to help combine everything. Add more olive oil and salt if needed. Serve immediately.