Basil Pesto Fusilli Pasta with Green Beans & Potatoes

Basil Pesto Fusilli Pasta with Green Beans & Potatoes

Spiraly Fusilli grabs all the pesto punch you could ever want in a pasta dish.  Add your veggies & fill up on freshness!

You can make the pesto in a food processor instead of mortar & pestle by processing the herbs & cheese while pouring in the olive oil during blending.

basil pesto fusilli with green beans and potatoes

Basil Pesto Fusilli Pasta with Green Beans and Potatoes


  • 6 small potatoes
  • 20 green beans about ½ pound
  • 4 cups fusilli or any short pasta
  • 1 garlic clove
  • 2 cup cups basil leaves stems removed
  • 1/2 cup freshly grated Parmesan cheese
  • salt
  • olive oil
  • 2 Tbsp butter
  • 1/4 cup pine nuts, cashews, OR sunflower seeds


  • Fill a large pot with water and generously salt. Bring to a boil.
  • Quarter the potatoes, keeping all the pieces about the same size. Cut the stems off the green beans and cut into bite-sized pieces. Add the pasta and potatoes to the boiling, salted water.
  • Crush the garlic clove with a mortar & pestle. Add the basil leaves and crush until they form a paste. Then add sunflower seeds and continue to crush.
  • After the pasta & potatoes have boiled for 5 minutes, add the green beans.
  • Grab the olive oil and add a few glugs at a time to the mortar. Stir and smear to combine. Grate the parmesan into the mortar and stir until you get a creamy consistency.
  • Toss the butter into a large bowl. Strain the pasta and veggies through a colander. Add half the pasta and veggies to the bowl with butter. Add half the pesto to the bowl as well. Toss until well combined. Serve on a dinner plate with a drizzle of olive oil & garnish with more parmesan.


Recipe from Yummly.
If you live by the beach, and want to be adventurous, you can use sea water to boil the pasta & vegetables instead of salted tap water!
Tried this recipe?Let us know how it was!