Ingredients

• 1 cup Pesto (click for easy recipe)
• Kosher salt
• 10 oz potatoes (baby red, cut into slices about 1/4-inch thick, about 2 cups)
• 10 oz green beans (fresh, ends trimmed and cut in half)
• 1 lb pasta (small)
• 1 tbsp unsalted butter (slightly softened)
• ¼ cup Parmesan cheese (grated)

Directions

• 1. Make the pesto and set aside.
• 2. Bring a large pot of salted water to a rolling boil. Add the potatoes and green beans and cook until tender, about 8-9 minutes.
• 3. Using a large slotted spoon, or directly from pasta pan (with holes), transfer the potatoes and beans to a large serving bowl. Cover the bowl lightly with foil to keep the veggies warm.
• 4. Bring the water back to a rolling boil and add the pasta, stir well, and cook, stirring occasionally, until al dente, following package instructions.
• 5. Add the drained pasta to the bowl with the veggies. Scoop out and reserve about 1 cup of the pasta water. Add the pesto, Parmesan cheese, and butter to the pasta with vegetables. Stir and toss until the pasta and veggies are evenly coated with the sauce, adjusting the consistency with some of the cooking water if needed. Taste and add salt, if desired.
• 6. Serve warm or at room temperature.

Nutrition

Photos