Pasta with Pesto, Potatoes, and Green Beans
Green beans and potatoes bulk up this pesto pasta dish.
- Total Time:
- Servings: 4
Source: Everyday Food, July/August 2003
- 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
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.