Ziti with Pesto & Potatoes


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • White boiling potatoes, 3, about 5 oz (155 g) total weight
  • Salt
  • Ziti, penne, or other tubular pasta ¾ (375 g)
  • Green beans, about lb (5 oz/155 g), trimmed and cut crosswise into thirds
  • Basil Pesto or purchased pesto, 1 cup (8 fl oz/250 ml)
  • Parmesan cheese, ½ cup (2 oz/60 g) freshly grated


  • Cook the potatoes

    Add the potatoes to a saucepan with water to cover. Bring to a boil over high heat, reduce the heat to medium, and cook until tender, about 20 minutes. Drain and let cool. Peel the potatoes and cut into small cubes.

  • Cook the pasta and green beans

    Meanwhile, bring a large pot of water to a boil. Add 2 tablespoons salt and the pasta. Cook, stirring occasionally to prevent sticking, until al dente, according to the package directions. Add the beans about 5 minutes before the pasta is ready.

  • Finish the dish

    Drain the pasta and beans, reserving about ½ cup (4 fl oz/125 ml) of the cooking water. In a large serving bowl, mix a few tablespoons of the cooking water with the pesto. Add the potato cubes, drained pasta, and beans and toss to combine. Add as much of the remaining cooking water as needed to achieve a nice coating consistency for the sauce. Serve, passing the cheese at the table.