New potatoes and green beans with sun-dried tomato and almond pesto [pasta] from Six Seasons of Pasta: A New Way with Everyone's Favorite Food (page 265) by Joshua McFadden and Martha Holmberg

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute basil pesto p. 33 for sun-dried tomato and almond pesto and strozzapreti or garganelli for papiri.

  • patioweather on January 26, 2026

    I think I'm not a huge fan of potatoes in pasta. I appreciate that I was able to make two pasta recipes from one recipe for sun-dried tomato pesto.

  • nicolepellegrini on January 05, 2026

    This was...fine? But one of those cases where I think the classic flavor combination (of green pesto + pasta + potatoes + green beans) is better than trying to riff on it in anyway. But sun-dried tomato pesto has always been a little flat as a flavor to me.

  • SheilaS on December 10, 2025

    Giving the potatoes time to absorb the pesto flavors made this perfect. It would be a great potato & green bean dish even without the pasta. If you like a little veg with each bite of pasta as I do, I recommend at least doubling the beans. I made a half recipe with lots of extra beans for 2 generous servings. I didn’t need all the pesto to make it as saucy as I wanted.

  • metacritic on October 22, 2025

    Much better than the sum of its part (though maybe the parts are pretty good: sun-dried tomatoes I brought back from Sicily, good cheeses, almonds, and excellent olive oil). In any event, a terrific recipe, well worth repeating. A promising start for this book.

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