Pesto Potatoes

• 2 Tbs. olive oil, or more as needed
• 1 lb. baby Yukon gold potatoes, halved or quartered
• 1 onion, diced
• 1 15.5-oz. can cannellini beans, drained and rinsed
• 1 Tbs. minced garlic
• 1/2 lb. green beans
• 2 tsp. pesto
• Fresh basil leaves for garnish

1. Heat oil in large skillet over medium heat.
2. Saute potatoes and onion about 10 minutes, or until potatoes start to soften and turn golden.
3. Add cannellini beans, garlic and green beans, and saute 2 minutes more.
4. Cover skillet, and cook 5 minutes more.
5. Uncover, stir in pesto and cook about 2 minutes more.
6. Remove from heat, garnish with basil and serve.

olive oil, baby yukon gold potatoes, onion, cannellini beans, garlic, green beans, pesto, fresh basil

Taken from www.vegetariantimes.com/recipe/pesto-potatoes/ (may not work)