Pesto Pasta With Corn and Green Beans

By David Tanis

Updated July 22, 2025

Pesto Pasta With Corn and Green Beans
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4(23)
Comments
Read comments

Fresh summer green beans are the best, and, if you can get them in your own vegetable garden, all the better. They’re most tender when picked on the small side, so aim for that in the garden and at the farm stand. Here, they combine with sweet corn kernels and a basil pesto for a luscious summer pasta that also happens to be nut-free, just parsley, basil, garlic, Parmesan, pecorino and olive oil.

Featured in: This Easy Pesto Pasta Screams Summer

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Ingredients

Yield:4 to 6 servings

    For the Pasta

    • Salt and black pepper
    • 2tablespoons unsalted butter
    • 2cups corn kernels (from about 3 ears corn)
    • 1pound linguine or spaghetti
    • 1pound green beans, cut in 2-inch pieces

    For the Pesto

    • 2cups basil leaves
    • ½cup parsley leaves
    • 3garlic cloves, grated
    • ¾cup extra-virgin olive oil
    • ½cup grated Parmesan, plus more for serving
    • ½cup grated pecorino, plus more for serving
    • Salt and black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

731 calories; 39 grams fat; 10 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 4 grams polyunsaturated fat; 77 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 22 grams protein; 627 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of well-salted water to a boil.

  2. Step 2

    Make the pesto: Put basil, parsley, garlic and olive oil in the bowl of a food processor and blend until smooth. Stir in the grated cheese, and season well with salt and pepper. Transfer to a small bowl.

  3. Step 3

    Start the pasta: Melt butter in a wide skillet over medium-high heat. Add corn kernels, season with salt and pepper, and cook, stirring for 2 to 3 minutes. Set skillet aside.

  4. Step 4

    Add pasta to the boiling pot of water and simmer briskly. When pasta is nearly done, add green beans and simmer for 2 minutes. (If preferred, cook beans in a separate pot.)

  5. Step 5

    Reserve 1 cup of pasta water. Drain pasta and beans in a colander, then add to the skillet with the corn.

  6. Step 6

    Add half of the pesto and toss well. Add a splash of pasta water and more pesto to taste, and toss to coat well. Transfer to a serving dish or individual bowls and serve immediately. For serving, mix more of the two types of grated cheese together and pass at the table.

Ratings

4 out of 5
23 user ratings
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Comments

Courtney

As written, it comes out pretty bland. A squeeze of lemon juice in the pesto and at finishing goes a long way, but be prepared to go heavy on creative spice adjustments.

John Lusk

I used slim asparagus in place of the green beans..much better

Pups

Those beans will be very undercooked.

Michele

No green beans in the house, so subbed julienned snow peas for green beans. Sautéed them with the corn in the butter before adding the pasta, pesto and cooking water. The result was a crunchy sweetness added to the flavors. But agree with previous posters, if I make this again it needs some punching up.

BC

I really wish chefs wouldn’t call something pesto that isn’t pesto. Corn? Parsley? Pecorino? Even garlic is a no. And especially not 3 Cloves.

Christina

Maybe those chefs know the word “pesto” has been used for different combinations of ingredients since Roman times? Many any of the ingredients in this recipe have been found in pesto variations since then. Sure, this isn’t what many consider the classic, pesto alla genovese, first documented in the 1800s, which is today considered the default when Italians say just “pesto.” But it’s still a pesto.

John Lusk

I used slim asparagus in place of the green beans..much better

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