If you’re looking for a delightful twist on a classic pasta dish, you absolutely must try this Green bean pesto pasta. It’s a vibrant, fresh, and satisfying meal that brings together the crunchy snap of green beans, the rich, herbaceous goodness of homemade pesto, and the tender bite of perfectly cooked pasta. Every ingredient plays a starring role, making it a colorful feast that’s as nourishing as it is delicious. Whether you need a quick weeknight dinner or an impressive dish for guests, this Green bean pesto pasta always hits the spot with its irresistible flavor and beautiful presentation.

Green bean pesto pasta Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Green bean pesto pasta lies in its simple yet thoughtfully chosen ingredients. Each component adds unique flavor, texture, or color that combines to create a harmonious dish you’ll want to make again and again.

Pumpkin seeds: These toasted seeds bring a nutty depth and perfect texture to the pesto base.
Fresh basil: The fragrant herb is the heart of your pesto, imparting vibrant green color and a fresh, aromatic lift.
Garlic cloves: Packed with punch, garlic adds that savory warmth that pesto is famous for.
Unwaxed lemon zest and juice: The zest provides bright citrus notes, while the juice cuts through the richness with zesty freshness.
Nutritional yeast (optional): This adds a subtle cheesy flavor without dairy, perfect for a vegan-friendly touch.
Extra virgin olive oil: Essential for blending the pesto to a silky, luscious consistency.
Salt and black pepper: To season and balance all those fresh flavors.
Courgette (zucchini): Thick slices to char and add a tender, smoky vegetable element.
Olive oil (for grilling): To help those courgettes achieve a beautiful golden char without sticking.
Green beans: Crisp-tender and vibrant green, they add wonderful texture and freshness when cooked just right.
Pasta: Your choice of shape, gluten-free if needed, to soak up the pesto sauce perfectly.
Toasted pine nuts: For sprinkling on top, offering a buttery crunch that complements the pesto wonderfully.
Toasted coarse breadcrumbs (optional): Adds an irresistible crunch and rustic charm when sprinkled on just before serving.

How to Make Green bean pesto pasta

Step 1: Toast the Pumpkin Seeds

Start by dry-roasting your pumpkin seeds to unlock their nutty aroma and flavor. Whether you prefer the stovetop method with shaking your pan regularly or baking them in the oven, keep a close eye so they become golden and fragrant rather than burnt. This step is crucial, as it creates the rich, toasted base for your pesto and sets the tone for the whole dish.

Step 2: Prepare the Pesto

Once your pumpkin seeds are cooled, blitz them in a food processor first to create a fine base. Then, add the fresh basil, garlic, lemon zest, juice, and nutritional yeast if you’re using it. Pulse everything until well minced before slowly drizzling in the olive oil. This gradual addition helps your pesto reach that silky texture. Taste and season with salt and pepper, adjusting the lemon juice for your preferred brightness. The result is a luscious, vibrant pesto that’s full of life.

Step 3: Grill the Courgette Slices

Brush your courgette slices lightly with olive oil and season them before charring on a hot griddle pan. Cook each side until it has a beautiful smoky char, which adds depth and a slight sweetness to the vegetable. Once grilled, let them cool slightly and cut into smaller bite-sized pieces—the perfect accompaniment to your pasta.

Step 4: Cook the Pasta and Green Beans

Bring a large pot of salted water to a boil. Start cooking your pasta for a few minutes, then add the trimmed green beans directly to the pot. This clever method lets both cook simultaneously, ensuring the green beans stay crisp-tender and beautifully green. Drain once cooked and ready to be tossed with the pesto.

Step 5: Toast Pine Nuts and Breadcrumbs

While your pasta is boiling, toast your pine nuts and optional coarse breadcrumbs separately in a dry pan. These little touches add much-needed crunch and a toasty finish that elevates the dish to a restaurant-quality meal. Keep an eye on them so they become perfectly golden without burning.

Step 6: Assemble the Green Bean Pesto Pasta

In a serving bowl, toss your drained pasta and green beans with several tablespoons of your vibrant pesto. This ensures every bite is bursting with flavor. Plate the pasta and garnish with smoky courgette slices, toasted pine nuts, and breadcrumbs if you’re using them. The combination of warm pasta, fresh pesto, and crisp green beans creates a wonderfully satisfying dish.

How to Serve Green bean pesto pasta

Garnishes

Simple yet intentional garnishes turn this Green bean pesto pasta into a feast for the eyes and palate. Toasted pine nuts add buttery crunch, while a sprinkle of coarse breadcrumbs introduces a rustic texture contrast. For a pop of brightness, consider freshly grated lemon zest or even a few basil leaves on top to echo the pesto’s freshness.

Side Dishes

Though the pasta shines as a standalone dish, pairing it with a crisp mixed green salad or a light tomato and cucumber salad balances the meal beautifully. A slice of crusty bread or garlic focaccia, if you like, is perfect for mopping up any leftover pesto and olive oil—because that’s the best part!

Creative Ways to Present

For a casual gathering, serve the Green bean pesto pasta family-style in a large bowl with all the garnishes on a side platter. At a dinner party, elegant twirls of pasta plated atop a smear of pesto with courgette slices layered artistically make for impressive plating. You can even stuff grilled vegetables with a scoop of pesto pasta for a fun, handheld serving idea that guests will remember.

Make Ahead and Storage

Storing Leftovers

Leftover Green bean pesto pasta stores beautifully in an airtight container in the fridge for up to 2 days. The fresh flavors of the pesto mellow wonderfully overnight, making the next-day meal just as tasty. Be sure to keep garnishes like pine nuts and breadcrumbs separate to maintain their crunch.

Freezing

Because fresh pesto flavors can sometimes dull in the freezer, it’s best to freeze the pesto separately in ice cube trays. Once frozen, transfer the cubes to a freezer-safe bag. You can quickly defrost a portion and toss it with freshly cooked pasta and green beans for a speedy meal. Freezing the whole pasta dish is possible but may alter texture.

Reheating

Reheat your Green bean pesto pasta gently on the stove or in the microwave, adding a splash of water or olive oil to loosen the sauce if needed. Avoid overcooking to keep the green beans crisp and the pasta tender. Add fresh garnishes after reheating to revive texture and flavor.

FAQs

Can I use other nuts instead of pumpkin seeds for the pesto?

Absolutely! Pine nuts, walnuts, or almonds all make excellent substitutes for pumpkin seeds and will offer a different but delicious flavor profile to your pesto.

Is this recipe suitable for gluten-free diets?

Yes, simply swap regular pasta for your favorite gluten-free variety, and you’re good to go. The pesto and vegetables stay naturally gluten-free, making this dish accessible to many diets.

Can I make the pesto in advance?

Definitely. The pesto keeps well refrigerated for up to two weeks when stored in an airtight jar with a layer of olive oil on top to prevent oxidation. You can also freeze it in cubes for longer storage.

What if I don’t have nutritional yeast?

It’s totally optional and primarily adds a cheesy depth. If you don’t have it or prefer not to use it, just omit it; your pesto will still be flavorful thanks to the basil, garlic, and lemon.

How can I add protein to this meal?

Try tossing in grilled chicken, sautéed shrimp, or adding cooked chickpeas for a vegetarian protein boost. The pesto sauce pairs wonderfully with many protein options.

Final Thoughts

There’s something truly special about a dish that’s both simple and bursting with fresh flavor, and this Green bean pesto pasta checks all those boxes with style. It’s a recipe that invites experimentation but always delivers comforting, vibrant results. I hope you feel inspired to bring this dish into your kitchen and share it with people you love because once you make it, it might just become one of your favorite go-to meals too.

Green bean pesto pasta Recipe

★★★★★

5 from 11 reviews

Author: lilan
Total Time: 30 minutes
Yield: 2 servings 1x
Diet: Vegetarian

Print Recipe

Description

A vibrant and healthy Green Bean Pesto Pasta featuring homemade pumpkin seed pesto, fresh green beans, charred courgette slices, and toasted pine nuts. This recipe is a flavorful, nutrient-packed meal perfect for a quick vegetarian lunch or dinner, combining fresh herbs, lemony zest, and wholesome ingredients for a satisfying dish.

Instructions

Dry Roast Pumpkin Seeds: Heat a dry pan over medium heat. Add the pumpkin seeds and shake regularly to prevent burning. Roast until seeds are lightly golden, cracked in places, and fragrant (about 5-8 minutes). Alternatively, roast in a 180° C / 355° F oven for 8-10 minutes if roasting a larger quantity. Allow seeds to cool completely before use.
Make the Pesto: Grind the cooled pumpkin seeds first in a food processor. Add basil, garlic, lemon zest, nutritional yeast (if using), and lemon juice. Blitz until well minced. Slowly add the olive oil while continuing to blend until smooth. Taste, then season with salt and black pepper to your preference, approximately 1 tsp salt.
Store the Pesto: Transfer pesto to a clean jar and cover generously with olive oil. Store in the refrigerator for 1-2 weeks or freeze in an ice cube tray for longer storage and defrost as needed.
Char the Courgette: Preheat a griddle pan. Brush courgette slices with 1 tsp olive oil and season lightly. Grill until charred on one side, then flip and char the other side. Remove from heat, cool slightly, and slice into smaller pieces.
Prepare Green Beans: While courgettes are grilling, trim the green beans and cut into bite-size pieces.
Cook Pasta and Beans: Bring a medium pot of salted water to a boil. Add pasta and cook for 3 minutes. Then add green beans to the pot, stir well, and cook together for another 3 minutes for crisp-tender beans. Drain well.
Toast Pine Nuts and Breadcrumbs: In a dry frying pan, toast pine nuts until golden and fragrant. If using breadcrumbs, toast separately until crunchy and golden.
Assemble the Dish: Toss the drained pasta and green beans with a few tablespoons of the pesto until well coated. Divide between two plates and top with charred courgette slices and toasted pine nuts and breadcrumbs if using. Serve immediately.

Notes

You can substitute pumpkin seeds with walnuts, almonds, or sunflower seeds depending on preference or availability.
If you dislike raw garlic, lightly roast it before adding to the pesto for a milder flavor.
Adjust lemon juice quantity in pesto to your taste. Start with less and add more for a brighter flavor.
Green beans can be substituted with snap peas or asparagus for a different texture.
Use gluten-free pasta for a gluten-free version or swap pasta for boiled potatoes for a lower glycemic option.
The pesto can be stored in the fridge for up to two weeks or frozen in portions for convenience.
Optional nutritional yeast adds a cheesy, nutty flavor and extra B vitamins but can be omitted for a dairy-free version.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Roasting, Grilling, Boiling, Blending
Cuisine: Italian-inspired