Pasta, Green Beans and Potatoes with Pesto
 
 
Makes 4 servings
Ingredients
Pesto:
  • 2 cups tightly packed fresh basil
  • 2 tablespoons chopped walnuts
  • 1 garlic clove
  • ½ teaspoon kosher salt
  • ⅓ cup olive oil, plus more for finish
  • ½ cup grated Parmigiano-Reggiano cheese, plus more for serving
Remaining ingredients:
  • 3 small red potatoes, cut into ¾" pieces
  • 2 cups green beans, ends trimmed and cut into 1½" pieces
  • 8 ounces fusilli or other short pasta
  • kosher salt and freshly ground black pepper, to taste
Instructions
Make the pesto:
  1. In a food processor, pulse the basil, walnuts, garlic and salt until finely ground. Add olive oil and purée until smooth. Add Parmigiano-Reggiano cheese and pulse until combined. Set aside.
Make the pasta:
  1. Bring a large pot of salted water to a boil. Add potatoes and cook, uncovered, for 5 minutes. Add green beans and cook, uncovered, for 3 minutes. Use a slotted spoon to remove green beans from water and place in a medium bowl.
  2. Add pasta to pot with potatoes and cook until al dente according to package directions. Drain, reserving ½ cup cooking liquid.
  3. Add pesto and prepared green beans to pasta and potatoes and toss to coat. Add some of the reserved cooking liquid if pasta seems dry. Season with salt and pepper to taste. Drizzle with olive oil and top with additional Parmigiano-Reggiano cheese.
Recipe by Two of a Kind at https://www.twoofakindcooks.com/pasta-green-beans-and-potatoes-with-pesto/