Pasta with Pesto, Potatoes, and Green Beans

• 2 waxy potatoes
• Coarse salt and fresh ground pepper
• 8 ounces cavatappi or other short tubular pasta
• 8 ounces green beans, trimmed and halved
• 1/2 cup Pesto (recipe page 355)

1. Peel and cut the potatoes into 1-inch cubes; place in a large pot of water and bring to a boil.
2. Add 1 tablespoon salt and the cavatappi; return to a boil and cook for 2 minutes.
3. Add the green beans.
4. Return to a boil; cook until the vegetables are tender and the pasta is al dente according to package instructions.
5. Drain; toss with the pesto and season with salt and pepper.
6. Serve warm or at room temperature.

potatoes, salt, cavatappi, green beans, pesto

Taken from www.epicurious.com/recipes/food/views/pasta-with-pesto-potatoes-and-green-beans-383254 (may not work)