Pasta With Pesto Potatoes And Green Beans Recipe

Ingredients

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

Pepper

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.