One-Pot Quick Pesto Pasta

Fresh ingredients cook in the same pot at the same time, making this a fast and healthy dinner.
January 11, 2017

Ingredients

  • 200 g (7 fl oz) pasta shells
  • 2 garlic cloves, thinly sliced
  • 2 courgettes (zucchini), diced
  • 150 g (5 oz) French beans, tops removed, cut into 1 cm (1/2 in) lengths
  • 250 g (9 oz) tinned kidney beans, drained and rinsed
  • 125 g (4 oz) mangetout (snow peas)
  • 4 small tomatoes, diced
  • 150 g (5 oz) green pesto
  • 4 tablespoons olive oil
  • 1 teaspoon rock salt
  • freshly ground black pepper
  • 1 litre (34 fl oz) water
  • grated Parmesan, to serve

Instructions

Set aside half of the pesto for garnish.

Put all the other ingredients into a large saucepan in the order listed.

Cook for approximately 15 minutes over a medium heat, stirring regularly. About 4 cm (1 1/2 in) of cooking liquid should remain at the end.

Add the remaining pesto and serve with grated Parmesan.

About this recipe

The secret to a successful one-pot pasta: use a high-quality dry pasta and cold water. Dry pasta will hold it's shape and cold water ensures that it doesn't get soft too fast. Recipe courtesy of One-Pot Pasta by Sabrina Fauda-RĂ´le, photography by Akiko Ida.

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Ingredients

  • 200 g (7 fl oz) pasta shells
  • 2 garlic cloves, thinly sliced
  • 2 courgettes (zucchini), diced
  • 150 g (5 oz) French beans, tops removed, cut into 1 cm (1/2 in) lengths
  • 250 g (9 oz) tinned kidney beans, drained and rinsed
  • 125 g (4 oz) mangetout (snow peas)
  • 4 small tomatoes, diced
  • 150 g (5 oz) green pesto
  • 4 tablespoons olive oil
  • 1 teaspoon rock salt
  • freshly ground black pepper
  • 1 litre (34 fl oz) water
  • grated Parmesan, to serve
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