Cavatappi with Pesto, Potatoes and Green Beans

By kelowen22

serves 8 ( 1 generous c. = 6 points+)

Ingredients

• 8 oz. uncooked cavatappi
• 1 lb. yukon gold potatoes, unpeeled and cut into 1/2 inch cubes
• 1 can ( 15 oz.) green beans, drained
• 1/2 c. refrigerated, store-bought pesto sauce
• 2 T. Parmesan cheese, grated
• salt and pepper to taste

Preparation

Step 1

Place potatoes in a large pot of water. Bring to a boil; add cavatappi and bring to a boil again. Cook until noodles and potatoes are tender. Add green beans during the last minute of cooking to heat through. Drain entire mixture.
Place pasta mixture in a large bowl. Toss with pesto and Parmesan cheese, salt and pepper.