Pesto Pasta With Green Beans and Potatoes
If you’re the type who loves to riff on recipes, you’re likely already excited by the possibilities with this simple, straightforward bowl of pasta. And even if you’re a cook who plays by the rules (and follows recipes verbatim), this one allows for a certain amount of foolproof personalization. Try whole-wheat pasta, or sprinkle the dish with other nuts, such as almonds or walnuts. Chopped broccoli or broccoli raab would work nicely, too, or even chopped carrots, to add a little color and additional nutrients. In other words, use this as a road map for creating simple dinners that even picky eaters will adore.
How to Make It
Cook the pasta according to the package directions. Drain.
Meanwhile, place the potatoes and salt in a large saucepan. Add enough cold water to cover. Bring to a boil.
Reduce heat and simmer until the potatoes are almost but not quite tender, about 15 minutes.
Add the beans and cook until tender, about 5 minutes. Drain the potatoes and green beans in a colander. Let cool slightly.
Cut the potatoes into ½-inch pieces and cut the green beans into 1-inch pieces.
Place the pasta in a large bowl and add the potatoes, green beans, pesto, Parmesan, and pine nuts (if using). Toss to combine.
