Bright, herby, and packed with summery goodness, green bean pesto pasta is the kind of weeknight meal you’ll want to cook on repeat—and then share with everyone you love. With punchy lemon zest, leafy basil, crisp green beans, and a rich, nutty pesto built on pumpkin seeds (or whatever seeds and nuts you have on hand), this dish manages to be both lively and deeply satisfying. Whether you go with classic pasta or tender boiled potatoes, it’s a recipe brimming with color, texture, and fresh flavors that are guaranteed to win new fans at your table.

Ingredients You’ll Need

One of the beauties of green bean pesto pasta is how a handful of simple, staple ingredients come together for maximum flavor. Each one brings something special—vibrant color, deep aroma, or a hint of crunch—to make this an unforgettable dish.

Pumpkin seeds (60g / ½ cup): Dry roasting these will draw out their earthy flavor and make the pesto irresistibly nutty.

Basil (100g / 3½ oz): The base of classic pesto—feel free to use half spinach for a softer, milder green sauce.
Garlic cloves (2): Just the right kick for balance and depth.

Lemon (zest from 1, juice to taste): Unwaxed is best—zest and juice make the whole pesto pop with brightness.
Nutritional yeast (4 tbsp, optional): Adds a savory, “cheesy” note without dairy—perfect for vegan eaters.

Extra virgin olive oil (approx. 120 ml / ½ cup): The lush backbone that binds your pesto into something silky and spoonable.
Salt and black pepper: Adjust to taste; don’t be shy—it’s crucial for bringing out the flavors.
Large courgette (1, sliced thickly): A quick char on these brings lovely smokiness and juicy texture.

Olive oil (1 tsp): Just enough to brush the courgette and help with caramelization.
Green beans (100g / 3½ oz): Tender green beans add vibrant crunch and color to every bite.
Pasta or boiled potatoes (200g / 7 oz): Choose your favorite shape, or even go gluten-free.

Toasted pine nuts (2 tbsp): Finishing with these adds a classic, buttery crunch.
Toasted coarse breadcrumbs (2 tbsp, optional): The ultimate textural finish—extra crispy and golden.

How to Make Green bean pesto pasta

Step 1: Toast the Pumpkin Seeds

To unlock all the nutty, earthy flavor of your pesto, start by dry-roasting your pumpkin seeds. Toss them into a hot, dry pan and keep them moving so they don’t burn—once you smell a toasty aroma and see golden color and a few cracks, they’re ready. Let them cool completely before blending. If you’re making a big batch, roasting in the oven works well, but be extra careful: seeds burn fast!

Step 2: Make the Pesto

First, blitz the cooled pumpkin seeds into a rough crumb in your food processor. Add the basil (or a blend of basil and spinach), garlic, lemon zest, and a squeeze of lemon juice, plus that optional—but oh-so-good—nutritional yeast. Once everything is finely chopped, drizzle in the olive oil as you blend until creamy but still rustic. Don’t forget the salt and freshly cracked black pepper. Taste as you go, and feel free to add more lemon juice if you love that bright tang!

Step 3: Store the Pesto (Optional)

You can use your pesto right away, but if you want to prep ahead, spoon it into a clean jar. Cover with a slick of olive oil to keep it green and fresh—it’ll happily hang out in your fridge for a week or two. Or freeze spoonfuls in an ice cube tray for longer storage; it’s a lifesaver for quick weeknight green bean pesto pasta.

Step 4: Char the Courgette (Zucchini)

While your pesto waits, fire up a griddle or grill pan. Brush thick courgette slices with olive oil and scatter with a pinch of salt and pepper. Sear them until each side has golden char marks and a little smoke—this helps concentrate the courgette’s sweet, mellow flavor. Let them cool, then slice into small bite-sized pieces.

Step 5: Prep the Green Beans

Trim the tops and tails off your green beans and cut them into manageable, bite-sized pieces. They’ll cook right alongside the pasta, soaking up some seasoning and staying gloriously green.

Step 6: Cook Pasta and Green Beans

Bring a pot of water to a rolling boil. Salt it generously, then drop in your pasta. Three minutes before the end of pasta cooking time, toss in the green beans—this way, they keep their fresh snap while melding perfectly with the noodles. Drain it all when the pasta’s al dente and the beans are just-tender.

Step 7: Toast Toppings

While the pasta cooks, quickly toast your pine nuts and breadcrumbs in a dry skillet until golden and fragrant. Do these separately for best results—they brown at different speeds. These crunchy little extras will elevate every forkful of your green bean pesto pasta.

Step 8: Assemble and Serve

Return the drained pasta and beans to the pot or a big bowl. Add a few hearty spoonfuls of pesto, stirring gently to coat everything in emerald green goodness. Divide between plates, then top with charred courgette slices, a scattering of pine nuts, and breadcrumbs if you like a little extra crunch. Dinner, ready!

How to Serve Green bean pesto pasta

Garnishes

A liberal shower of toasted pine nuts and breadcrumbs adds crunch and a hint of luxury to each plate. If you have it, a little extra lemon zest or a few basil leaves on top will make your green bean pesto pasta look restaurant-ready—and taste extra fresh!

Side Dishes

This dish pairs beautifully with a simple salad (think: peppery arugula with sliced cherry tomatoes), a slice of crusty bread to mop up sauces, or a plate of roasted vegetables. Freshly cracked black pepper or a drizzle more olive oil is always welcome too.

Creative Ways to Present

Try piling your green bean pesto pasta high in a wide bowl and scattering extra green beans or little edible flowers for a vibrant table centerpiece. Serving it family-style from a big platter is perfect for a casual dinner, while nestling in extra courgette ribbons makes for an elegant, dinner-party-worthy presentation.

Make Ahead and Storage

Storing Leftovers

Green bean pesto pasta keeps well in the fridge for 2 to 3 days, tightly sealed. The flavors deepen as it sits, and it makes a dreamy next-day lunch. Just be sure to give it a quick toss before serving to reincorporate any separated pesto.

Freezing

The pesto itself can be frozen in small portions—think ice cube trays or little zip-top bags. Freeze for up to a month, then defrost cubes as needed for quick dinners. The assembled pasta is best fresh, but you can freeze any extra for future cravings; just note the texture may soften a bit on thawing.

Reheating

For best results, gently warm your green bean pesto pasta in a skillet with a splash of water or extra olive oil. This helps loosen up the sauce and brings everything back to life. If microwaving, cover loosely and stir halfway through to ensure even heating.

FAQs

Can I use a different kind of nut or seed for the pesto?

Absolutely! While pumpkin seeds provide a pleasant earthiness, sunflower seeds, cashews, walnuts, or almonds all make delicious substitutes in green bean pesto pasta. Choose your favorite or whatever you have on hand.

What types of pasta work best for this recipe?

Short shapes like penne, fusilli, or farfalle hold onto the pesto beautifully, but spaghetti or even small shells are also great options. Gluten-free and whole wheat pastas both work well, as do boiled baby potatoes for a fun twist.

Can I make this dish nut-free and vegan?

Definitely. Use pumpkin seeds, sunflower seeds, or hemp seeds for the pesto, and make sure your nutritional yeast is certified vegan if you’re adding it. This green bean pesto pasta is naturally dairy-free and egg-free as written.

What’s the best way to brighten up leftover pasta?

Add a squeeze of lemon juice and an extra drizzle of olive oil before eating—this instantly revives the flavors and makes your green bean pesto pasta taste freshly made.

Can I prepare any elements in advance?

Yes! The pesto can be made days ahead and even frozen for later. Charred courgettes and cooked green beans will keep, too, so you can assemble everything at the last minute for a quick meal.

Final Thoughts

There you have it—everything you need to make vibrant, flavorful green bean pesto pasta at home. I hope you’ll give this recipe a spin and make it your own. It’s one of those easy, feel-good dishes that’s sure to become a staple in your kitchen!