Linguine with Pesto, Green Beans and Potatoes

Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min
Servings: 6
  • 1 lb linguine, trenette or fettuccine
  • 3/4 lb baby red potatoes, thinly sliced
  • 1/2 lb green beans, trimmed
  • 1/2 jar Filippo Berio Grilled Vegetable Pesto
  • 1/4 cup thinly sliced fresh basil, divided
  • 1/3 cup grated Pecorino cheese
  • 2 tbsp Filippo Berio Robusto Extra Virgin Olive Oil
      • Cook pasta according to package directions; drain, reserving 1/3 cup cooking liquid.
      • Meanwhile, in large pot of boiling salted water, cook potatoes for 6 minutes. Stir in green beans; cook for 4 to 5 minutes or until potatoes and beans are tender. Drain well.
      • Toss together pesto, pasta and reserved cooking liquid. Add potatoes, green beans and half of the basil, tossing well. Sprinkle with Pecorino and remaining basil. Drizzle with olive oil.



      Tip: Use French green beans if desired.



    30 Mins or Less

    Ingredient: Cheese

    Cooking Method: Boil

    World Cuisine: Italian

    Product: Grilled Vegetable Pesto

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