Pesto Pasta with Pan-Roasted Potatoes and Green Beans

green bean potato pesto

I am drooling just looking at this meal; aren’t you?  Homemade Pesto?  Check.  Pasta?  Check.  Caramelized potato hash browns and green beans?  Check.

Pesto pasta with potatoes and green beans is an old Italian classic.  Traditionally, it is a one-pot meal, all boiled in sequential cook times then drained and stirred together with pesto.  I turn this into a one-pot, one-skillet meal, pan-roasting the potatoes and green beans in the skillet.  And, frankly, if I get hash browns out of the deal, I’m okay with a two-pot meal.


  • Servings: 2-4
  • Difficulty: easy
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  • 1/2 pound short pasta
  • 2 medium potatoes, diced in 1/2-inch cubes
  • 2 cups green beans, trimmed and cut in 1-inch pieces
  • 1/2-3/4 cup basil pesto


  1. Fill a large stockpot with water and bring to a boil.  Salt the water, add the pasta, and cook until al dente, about 8-10 minutes.
  2. While the water is heating, coat a large skillet with olive oil and heat over medium-high heat.  Add the potatoes, salt and pepper to taste, and roast, stirring until all sides are golden, about 10 minutes.  Add the green beans and stir with the potatoes, until the green beans are golden browned.
  3. Drain the pasta, return to the pot, and add the potatoes and green beans.  Stir in the pesto.  Start with 1/2 cup, taste, and add more according to your taste.
  4. Serve sprinkled with parmesan cheese, or nutritional yeast to keep it vegan.

Pumpkin Angel Hair Pasta with Kale Pumpkin Seed Pesto

Putting pesto on pasta is like pulling on a warm wool sweater in the fall.  Warm, thick, comforting.  Traditional Italian basil pesto is made with basil, pine nuts, parmesan cheese, and olive oil.  There are so many different kinds of pestos out there, though–nearly every culture has a pesto-like sauce {Chimichurri?  Romesco?}  Just take a veggie (leafy greens, roasted peppers, herbs), add nuts or seeds (walnuts, almonds, sunflower seeds, etc.), any other flavor booster (parmesan cheese, garlic, acid, etc.), and blend.  Voila.  You have a gourmet fall time pasta at your fingertips.

In the summer, my favorite pasta meal is angel hair pasta with sautéed zucchini and lemon zest.  It is so, so fresh and bright.  I decided to fall-i-fy that dish with pumpkin angel hair pasta topped with a kale pumpkin seed pesto.  That’s right, topping pumpkin with more pumpkin.  This dish is perfectly warm, perfectly nutty, perfectly fall, perfectly pumpkin.

I used the same batch of pumpkin pasta dough as my pumpkin fettuccine.  Remember–just roast the pumpkin and add to your pasta flour mix.  If you make the full batch of pasta dough, you will end up with a couple meals–but hey, you’ve spent time and effort making homemade pasta, may as well get more than one meal out of it, right?  With these pastas, we ate the fettuccine the night I made the pasta, and I let the angel hair pasta sit on the counter (it dried and hardened), and made it for dinner two days later.

jarrahdale pumpkin roasted pasta 1 jarrahdale pumpkin roasted pasta 8

jarrahdale pumpkin pesto 2

If you’d rather use store bought pasta for a quick weeknight meal, the pesto will still carry lots of pumpkin flavor!  Seriously, for a weeknight all you’d have to do is take 8-10 minutes to boil the pasta, and spend 60-90 seconds blending the ingredients, and you’re ready to eat.  BUT if you made that full batch of pasta dough, and let one of your pastas rest for a couple days, your gourmet homemade pasta weeknight dinner will take you the same amount of time.  Less, even, because fresh pasta cooks faster than dried store bought pasta.

jarrahdale pumpkin pesto 1

Voila.  Oh, and as a side note, there are 12 grams of protein in 1 cup of pumpkin seeds.  Just in case you were wondering.

jarrahdale pumpkin pesto 4 jarrahdale pumpkin pesto 3


  • Servings: 4-6, depending on how hungry you are
  • Difficulty: super easy for the pesto, a little on the harder end for homemade pasta
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I followed Bob’s Red Mill Semolina Flour Basic Pasta Recipe, and added Roasted Pumpkin.  You can definitely break up the labor over a couple of days–roast the pumpkin one day, store in the fridge, and add it to your pasta mix within 2-4 days from roasting.  Also, I used this amount of dough to make two different pasta dinners that served two hungry adults and had a small container of leftovers the next day.  If you wish to have less, cut the ingredients in half.


  • 1 1/2 cups semolina flour
  • 1/2 teaspoon salt
  • 1 cup roasted pumpkin
  • 2 eggs
  • 2 tablespoons water
  • 2 tablespoons olive oil
  • 2 small zucchini, sliced thinly


  • 2 cups packed kale
  • 3 garlic cloves, peeled and toasted 60-90 seconds in olive oil
  • 1/2 cup roasted, salted pumpkin seeds
  • 1/2 cup grated parmesan cheese OR nutritional yeast flakes, if you wish to keep it vegan
  • 1 tsp black pepper
  • a couple shakes of red pepper flakes
  • 1/2 to 1 cup olive oil
  • salt just to taste (there will be saltiness from your pasta, your salted boiling water to cook the pasta, and the parmesan cheese/nutritional yeast flakes, as well as on your sautéed zucchini–taste your pesto before adding more salt!)


  1. Preheat the oven to 400 degrees.  Cut the pumpkin into large chunks, skin on, cleaned of seeds, and drizzle with olive oil, salt and pepper.  Place on a cookie sheet and roast on the middle rack in the oven for at least one hour.  The pumpkin should be soft when poked with a knife or fork.  Let cool to room temperature.
  2. Mix semolina flour and salt into a large bowl and make a well in the center.  In the blender, mix the roasted pumpkin, eggs, water, and olive oil until blended to a smooth consistency.  Add to the semolina flour and stir together until a rough dough forms.
  3. Use all-purpose flour to cover the work surface and to add to the dough while kneading.  Dump the dough out onto the floured surface and knead for about 10 minutes, until the dough is elastic and soft, not sticky.  You will add up to 1/2 cup of all-purpose flour while kneading.  Once a smooth ball forms from kneading, cover with plastic wrap or a towel and let rest for 20-30 minutes.
  4. Press the dough through your pasta maker–a thinner pasta like angel hair or thin spaghetti will work best for this recipe.  Let the pasta dough rest on parchment paper and fill a large pot with water to boil.  The fresh pasta will take just 3-4 minutes to cook.  Drain and put back in the large pot.
  5. Coat a large skillet with olive oil and heat over medium heat.  Add the zucchini slices, salt and pepper to taste, and saute until soft and slightly golden.
  6. Add the first 6 pesto ingredients (kale through red pepper flakes) in a blender.  Add 2-3 tablespoons of olive oil to help with the blending, and pulse until the kale starts to break down and blend.  Continue to push the ingredients down with a spatula and pulse, adding olive oil in a continuous stream until you get the desired smooth consistency.  You will add between 1/2 to 1 cup of olive oil.
  7. Add the sautéed zucchini to the pasta in the pot and at least 1/4 cup pesto to start.  Stir gently and add more pesto as desired.  Serve topped with more pumpkin seeds and a sprinkling of parmesan cheese or nutritional yeast flakes.

*The pesto recipe will yield at least 1 cup of pesto.  Any extra freezes well in ice cube trays, just pour in the trays, top with a little olive oil, freeze, and pop the cubes out in a freezer bag when done.  Lasts about 4-6 months in the deep freeze.

Creamy Polenta with Pesto and Potato Hash

polenta with pesto and potato hash

I grew up in Virginia, in the suburbs of Washington DC.  Did you know I never knew Virginia was still considered part of “the south” until we moved to Pennsylvania before my junior year of high school??!!  I mean, I’d had all the Civil War history lessons, and I knew it was “the south” then, and “the south” during the Civil Rights Movement, but that was the past, right?!  When we moved, everyone at school asked me if I were from Virginia, why didn’t I speak with a Southern accent?

I have also since come to learn that calling my mom’s friends “Miss Trina” and “Mr. Stuart” and “Miss Irene” and “Mr. Joe” is a very Southern thing, and culinarily speaking, Southerners love their biscuits, pies, sweet and salty combos, and creamy things (ie. cream of wheat, creamy grits, creamy puddings and custards and creme brûlée and such)…so it’s good to know I often cook to my roots.  I remember my stepdad loved eating grits for breakfast, but I had no idea grits and polenta were pretty much on the same family tree.  Grits is cornmeal cooked with water or milk, and it turns out grits is “poor man’s polenta”.

Polenta is just a coarser ground cornmeal, and used to be peasant food in Italy, but it’s been gaining ground as a super yummy upscale restauranty item.  I still have yet to try and make polenta fries like I ordered at Riverhorse in Park City with that amazing roasted beet salad.  You can have creamy polenta and top it with all sorts of things, or you can pour it into a pan and cut it in strips or circles or squares and then grill it or fry it and it’ll be crispy crunchy on the outside and oh so creamy on the inside.

I was originally going to try Del Sroufe’s Polenta Pizza with Pesto, Caramelized Onions, and Potatoes, but decided to turn it into creamy polenta and top it with pesto (is it bad that I still have homemade pesto in my freezer from my garden two years ago?), caramelized onions, green lentils, potatoes, fresh tomatoes, and a sprinkling of parmesan cheese.  If I’d had fresh basil, I would have put some on top.  Fresh garden, I need you!–Definitely next year’s numero uno project!


  • Servings: 2-4
  • Difficulty: easy
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Adapted from Del Sroufe’s Forks Over Knives Cookbook


  • 1 cup coarse ground polenta
  • 1/2 cup green lentils
  • 1 yellow onion, thinly sliced
  • 3-4 medium sized red potatoes, diced
  • 4 tablespoons of your favorite pesto
  • 1 large tomato, diced
  • sprinkling of parmesan cheese (optional)


  1. First prepare the polenta and lentils.  If you start with the lentils, you can let them simmer while you get the rest of the components ready.  Heat 1/2 cup lentils and 1 cup vegetable stock in a medium pot.  One it reaches a boil, turn heat down to low and cover the pot; allow to simmer for 20-25 minutes until lentils are tender and liquid is absorbed.  Keep watching the lentils to make sure the liquid isn’t absorbed too quickly.  You may need to add 1/2 cup or so of more of liquid, if needed.
  2. For the polenta bring 3 cups of water a 1 teaspoon of salt to a boil in a medium pot.  Have 2 more cups of water ready.  Once the 3 cups water is boiling, add 1 cup polenta to the pot, stirring constantly, and immediately turn the heat down to low.  Over the next 20-30 minutes, gradually add the 2 cups remaining water to the polenta and stir frequently.  The polenta will be ready when it pulls away from the sides of the pot.  [It’s true–cornmeal cooks pretty quickly and looks like it’s ready after just 5-10 minutes of stirring, but it’s important to cook it for the complete 30 minutes–it totally changes the texture to smooth and creamy.  I also like to add a dab of butter and a few tablespoons of parmesan cheese and stir it all up.]
  3. To make the caramelized onions, heat 3-4 tablespoons of olive oil to a pan over medium heat.  Add the onion, salt and pepper to taste, and 1 tablespoon sugar. Let saute, stirring occasionally over 20 minutes or so, until the onion is cooked down and golden brown.
  4. Saute the diced potatoes in another pan, with a few tablespoons of olive oil and salt and pepper to taste.  Stir every so often until they are golden brown.
  5. To serve, put a good scoop of polenta in your bowl, then a few tablespoons of your favorite pesto, the caramelized onions, the lentils, potatoes, and tomatoes.  Sprinkle with parmesan cheese.