One-pot green bean, potato & pesto pasta

For a speedy and nutritious midweek meal, combine pesto and greens with pasta and new potatoes – a light supper for long summer evenings

  • Prep:10 mins
    Cook:20 mins
  • Serves 5
  • Easy

Nutrition per serving

  • kcal 488
  • fat 18g
  • saturates 3g
  • carbs 65g
  • sugars 0g
  • fibre 8g
  • protein 12g
  • salt 0.37g


  • 350g baby new potatoes
  • 400g penne or fusilli
  • 1 litre hot vegetable stock
  • 200g fresh pesto (ensure vegetarian, if needed)
  • 120g green beans, trimmed
  • ½ lemon, zested
  • grated parmesan or vegetarian alternative, to serve


  1. Tip the potatoes, pasta and stock into a flameproof casserole. Bring to the boil over a medium heat, then reduce the heat to a simmer and cook for 15 mins uncovered and stirring occasionally. Stir in the pesto, green beans, lemon zest and some seasoning, and cook for 2 mins more.

  2. Cover the pot with a lid, remove from the heat and leave to stand for 5 mins. Serve the pasta in bowls, topped with grated cheese.

Suggested recipes from this collection...