Ligurian Pasta Trenette

• 1 pound Red New Potatoes, Peeled
• 1 pound Green Beans, Trimmed And Halved
• 1 pound Linguini Or Tagliatelle Pasta
• 1 cup Pesto Sauce
• 3 Tablespoons Extra Virgin Olive Oil Or Melted Butter
• Grated Parmesan Or Pecorino Cheese, For Garnish

1. Place a large pot of salted water to boil.
2. Slice the peeled potatoes into 1/2-inch pieces.
3. Put the potatoes and the green beans into the pot of boiling salted water.
4. Cook for about 10 minutes, or until the potato pieces are tender.
5. Remove vegetables from the pot with a slotted spoon.
6. Return water to a boil.
7. Cook the pasta in the boiling water according to package directions to desired tenderness.
8. Reserve 1 cup of the pasta water, then drain the pasta.
9. Return pasta to the empty pot along with the cooked vegetables.
10. In a medium mixing bowl, combine the basil pesto with 1/2 cup of the reserved pasta water and the extra virgin olive oil or melted butter.
11. Add additional water to create a thinner sauce, if desired.
12. Pour the liquefied sauce over the pasta and vegetables, toss to coat.
13. Serve immediately.
14. Garnish each serving with grated parmesan or pecorino cheese.

red new potatoes, green beans, pesto sauce, olive oil, parmesan

Taken from tastykitchen.com/recipes/main-courses/ligurian-pasta-trenette/ (may not work)