Pasta with Pesto, Potatoes, and Green Beans

By YogiRenee

Ingredients

• 2 waxy potatoes, peeled and cut into 1-inch cubes 1 tablespoon salt, plus more for seasoning 8 ounces cavatappi 8 ounces green beans, trimmed and halved 1/2 cup Pesto (http://www.marthastewart.com/285783/pesto) Pepper
• 2 waxy potatoes, peeled and cut into 1-inch cubes
• 1 tablespoon salt, plus more for seasoning
• 8 ounces cavatappi
• 8 ounces green beans, trimmed and halved
• 1/2 cup Pesto (http://www.marthastewart.com/285783/pesto)
• Pepper

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Directions

Place potatoes in a large pot of water; bring to a boil.

Add salt and cavatappi or other short tubular pasta; return to a boil; cook 2 minutes.

Add green beans. Return to a boil; cook until vegetables are tender and pasta is al dente, about 6 minutes.

Drain; toss with pesto; season with salt and pepper. Serve warm or at room temperature.