Gemelli with Pesto, Potatoes and Green Beans

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  • Level: Easy
  • Total: 20 min
  • Active: 15 min
  • Yield: 4 servings
  • Nutrition Info
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Kosher salt

10 ounces gemelli pasta

8 ounces green beans, halved crosswise

4 small red-skinned potatoes (about 8 ounces)

1 tablespoon extra-virgin olive oil

Freshly ground pepper

1 7-ounce container refrigerated pesto (about 3/4 cup)

1 teaspoon grated lemon zest


  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; add the beans during the last 2 minutes of cooking. Reserve 3/4 cup cooking water, then drain. Set the pot aside.
  2. Meanwhile, pierce the potatoes all over with a fork. Microwave until tender, about 5 minutes. Let cool slightly, then chop.
  3. Heat the olive oil in the reserved pot over medium-high heat. Add the potatoes, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the pasta and green beans and stir to coat. Remove from the heat and add the pesto, lemon zest and 1/4 cup reserved cooking water; toss to coat, adding more cooking water as needed to loosen. Season with salt and pepper. 
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