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Meatless Mondays: Pesto Pasta with Potatoes & Green Beans

All credit for this post goes to my husband, Aaron. Not only did he cook this meal, he took every single one of these pictures! Taking pictures is a huge deal for him because he really does not like picking up a camera. So don’t forget to leave him a comment to let him know he did a great job!

This meal was a fun experiment. Anything with potatoes is usually gold with me. I consider myself a carbivore. And pesto is usually a safe bet with me too. Aaron found this recipe and decided to make it one evening. But I wasn’t able to get home in time to take pictures while he cooked so he picked up the camera and took the pictures himself to document this delish dish.

So good!

Here is the original recipe.



  • 1/2 pound dry penne pasta
  • 4 red potatoes, cut into 1/4 inch slices
  • 1/4 pound fresh green beans, cut into 2 inch pieces
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • salt and pepper to taste
  • 1/2 cup plain yogurt
  • 1/3 cup pesto
  • 1/4 cup grated Parmesan cheese


  1. Bring a large pot of lightly salted water to a boil, and cook the penne pasta for 8 to 10 minutes, until al dente. Remove from heat, drain, and return to the pot.
  2. Bring a medium saucepan of water to a boil, and cook the potatoes about 7 minutes. Place the green beans in the saucepan with the potatoes. Continue cooking about 3 minutes. Drain the partially cooked potatoes and green beans, and set aside.
  3. Heat the olive oil in a large skillet over medium heat, and saute the garlic about 1 minute. Stir in the potatoes and green beans. Season with salt and pepper. Cook and stir until potatoes and beans are tender and lightly browned.
  4. Toss the potato mixture into the pot with the drained pasta. Mix in the yogurt, pesto, and Parmesan cheese. Reserve a little Parmesan to sprinkle on top when serving.

As for the pesto…Aaron looked up a separate pesto recipe and followed that. We can’t find it online but it’s really simple:


  • 3c fresh basil leaves
  • 4 cloves of garlic
  • 3/4c grated parmesean
  • 1/2c olive oil
  • 1/4c pine nuts

Throw all of those in a food processor and blend.

Hope you enjoy!

Don’t forget to give Aaron a little comment love and let him know he did a great job!

  • Jeannie Stephens - You did good taking the pics Aaron. This recipe looks awesome! Thanks for helping me figure out what to fix this week. ReplyCancel

  • Lauren - I have a similar recipe that you might like to try, though it does have pepperoni so it wouldn't qualify for meatless monday!

    Here it is:

    – 1 lb. Angel hair (or linguini) pasta

    – 1 lb. fresh green beans snapped

    – 1 package pepperoni

    – pesto sauce (either your own recipe or pre-bought, we've done both and it turns out great either way!)

    – a little extra parm. cheese 😉

    Basically just cook your noodles and add the green beans in during the last 4-5 minutes. Drain. Add sauce and pepperoni and serve! So yummy! 🙂 ReplyCancel

  • Maddy - Now that's a great hubby…he cooks! And it looks delicious! I'd say he's a keeper 🙂 ReplyCancel

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