Artichoke Pesto Pasta Salad with Green Bean & Potato

Artichoke Pesto Pasta Salad with Green Bean and Potato is a delicious summer recipe with rich artichoke & Asiago taste, and creamy texture. Inspired by a recipe from the American Test Kitchen, this cold pasta salad is great as a side dish with BBQ meals, or even by itself for lunch. If you like this recipe, join our newsletter

📝 Ingredients

• 1 jar Artichoke Pesto
• 2 Tablespoons Extra Virgin Olive Oil
• 2 teaspoons Sea Salt
• 2 Tablespoons Crème Fraîche
• 3 garlic cloves
• 12 oz green beans, trimmed and cut into 1+1/2 inch lengths
• 1 lb red potatoes peeled and cut into 1/2 inch pieces.
• 1 lb fusilli pasta
• 1/2 cup Asiago cheese
• 1/2 cup Parmesan cheese
• 2-3 cups roasted cherry tomato. I made my own. See notes below.

👨‍🍳 Instructions

1. 1Heat 3 quarts water to boil and add salt.
2. 2Peel and cut the potatoes into 1/2 inch pieces or into 4 pieces if the potato is small or medium size.
3. 3Add the Fusilli pasta in the same pot with the potatoes.
4. 4Cook the potato and pasta for 10-12 minutes or until is cooked
5. 5After you remove the potato and pasta. Add the green beans and cook for 3 minutes
6. 6In another skillet, add the two Tablespoons EVOO.
7. 7Add the garlic for a minute until it is fragrant.
8. 8Add the roasted cherry tomato, Artichoke Pesto and the cheeses (Asiago & Parmesan). Add two Tablespoons of Crème Fraîche
9. 9Option: Add some pasta water if you want a more loose sauce.
10. 10Add the pasta, green beans & potatoes. Make sure that everything is coated well with the sauce.
11. 11Cook over low heat for a few minutes until the sauce gets creamy if needed
12. 12Serve in a salad bowl and drizzle on some Extra Virgin Olive Oil