1 lb corzetti pasta

3 medium potatoes, peeled and diced

0.25 lbs (115 g) green beans, trimmed and halved

6.3 oz (180 g) pesto (store-bought or homemade)

Salt, to taste

Extra virgin olive oil, for drizzling

Cook Mode Prevent your screen from going dark

Peel and dice the potatoes into small cubes. Trim and halve the green beans.
Bring a large pot of salted water to a boil. Add green beans and cook for 5 minutes until slightly tender.
Add the diced potatoes and cook for another 3 minutes, drizzling in a bit of olive oil to prevent sticking.
Add the corzetti pasta to the same pot and cook for about 10 minutes, or until al dente. Stir occasionally to prevent clumping.
Place the pesto in a large serving bowl. Reserve a few tablespoons of the pasta cooking water before draining the pasta and vegetables.
Drain the pasta, potatoes, and green beans, then add them to the bowl with the pesto. Add the reserved cooking water to help loosen the sauce.
Toss gently until everything is evenly coated in pesto. Serve immediately, garnished with extra pesto or grated Parmigiano-Reggiano if desired.

Homemade pesto made with fresh basil, Parmigiano, Pecorino, pine nuts, and olive oil gives the best flavor.

Substitute corzetti with trofie, fusilli, or penne if unavailable.

For added texture, top with toasted pine nuts or walnuts.

To make it vegan, use vegan pesto or replace cheese with nutritional yeast.

Mix in cherry tomatoes or a spoonful of ricotta for a creative twist.