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Pasta with Pesto, Potatoes, and Green Beans
This Pesto Pasta recipe is a wonderful addition to any cook's collection. It is quite a crowd-pleaser. You will also need the recipe for Basil Pesto which is also located on this site.
2 waxy potatoes, peeled and cut into 1-inch cubes
1 tablespoon salt
8 ounces cavatappi
8 ounces green beans, trimmed and halved
1/2 cup Pesto (see Basil Pesto Recipe on this site)
Salt and Pepper to taste
1. Peel and cut 2 waxy potatoes into 1-inch cubes; place in a large pot of water; bring to a boil.
2. Add 1 tablespoon salt and 8 ounces cavatappi or other short tubular pasta; return to a boil; cook 2 minutes.
3. Add 8 ounces trimmed and halved green beans. Return to a boil; cook until vegetables are tender and pasta is al dente, about 6 minutes.
4. Drain; toss with 1/2 cup Pesto; season with salt and pepper. Serve warm or at room temperature.