what wine with pesto pasta?

I'm sorry, this has surely been dealt with before, but I'm making pasta with green beans and potatoes, and pesto. What wine would go with it?

[Robin Garr]

I'm sorry, this has surely been dealt with before, but I'm making pasta with green beans and potatoes, and pesto. What wine would go with it?

Leanne, a Sauvignon Blanc is one option, but I've had surprisingly good results matching pesto with Italian reds, typically high-acid types like Chianti or Montepulciano d'Abruzzo.

We like pasta with pesto, especially the kind with basil fresh from the garden. I keep Vernaccia di San Gimignano in the cellar specifically for that dinner.

[Robin Garr]

I keep Vernaccia di San Gimignano in the cellar specifically for that dinner.

Good choice, Mike! Too bad some whites from Liguria aren't more readily available ...

per Victor Hazan....."nothing is better than a flowery Tyrolean Reisling"

Agree with Robin on the acidic Italian reds. Then, again Riesling would also do the trick.

The more important question is - why pasta and potato? Two starches?

It is a classic combination from Liguria - the coastal region of north-west Italy - Italian Riviera

Ok, it just seemed odd to me.

So what wine did you have?

I agree the dish sounds heavy but perhaps traditionally it is only served in small portions as part of a larger meal? Or are the potatoes really small?

I was also skeptical of potatoes on pizza, but the Cheeseboard in Berkeley used to serve a great pizza with very thin slices of crispy potato on top. Not the lightest version, but not bad.

It's not just pasta and potatoes, there are lots of green beans in it too...
It's still pretty rich; I can't make it too often.
I sadly didn't have any Italian whites, but i opened both a Sauvignon Blanc and a Zinfandel to try to figure it out. I liked the Zinfandel with it better; probably the fact that it's been getting rather cold in the evenings had something to do with it. Also my garlic cloves were rather large, and I toasted the pine nuts, and I can't resist extra parmesan... so there was enough meaty flavor to stand up to the red wine even without meat.

It's not just pasta and potatoes, there are lots of green beans in it too...

In my upbringing in the Deep South, potatoes and green beans went with fried chicken or pork chops. Of course, pasta was generally mac & cheese, or Chef Boyardee.
I'm sure yours is much better than either of those!

Probably too late to help but my own choices would be for either Chianti, Rosso di Montalcino, Brut Rose Champagne or, if in the mood for plain fun, a good rose Cava.

Best
Rogov

I love pesto. Chianti Classico for me.