Pasta with Pesto, Potatoes, and Green Beans

I was browsing through my copy of Everyday Food: Great Food Fast when I came across this recipe. It combines pasta, potatoes, and great beans, then tosses them with basil pesto. I had all of the ingredients on hand, and it was super simple to put together. I had some fresh green beans that I picked from my garden today, and they were so tender. This is the first time that I have planted them, and I don't know if I can go back to store bought. I had never tried pasta and potatoes together (I don't know why, starch mixed with starch, sounds like something I would love), but they really go well together. The pasta was al dente and the potatoes I used were really creamy. I would definitely recommend this recipe. I added some fresh mozzarella and some crushed red pepper to perk it up a bit, and it tasted great.


Pasta with Pesto, Potatoes, and Green Beans
Serves 4

Ingredients

Serves 4

• 2 waxy potatoes, peeled and cut into 1-inch cubes (I used about 4 medium-sized red potatoes)
  
• 1 tablespoon salt
• 8 ounces short tubular pasta like cavatappi, penne, or rotini
  
• 8 ounces green beans, trimmed and halved
• 1/2 cup basil pesto (I used Buitoni brand pesto)
• fresh mozzarella, cut into 3/4 inch cubes
• crushed red pepper (optional)
  

Directions

1. Peel and cut potatoes into 1-inch cubes; place in a large pot of water; bring to a boil.
2. Add 1 tablespoon salt and 8 ounces 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 crushed pepper. Stir in mozzarella and serve warm or at room temperature.