Chef-Boy-I-Be Illinois' Ligurian Pasta

1. 1

   Dice potatoes into 1 inch cubes and saute in olive oil until crisp and brown on the outside and easily pierced with knife.

2. 2

   Salt and pepper to taste.

3. 3

   Add the drained green beans to warm through.

4. 4

   Meanwhile, cook the pasta according to directions on box.

5. 5

   Add the pesto to the vegetables and mix thoroughly.

6. 6

   Add cooked and drained pasta to vegetables and mix thoroughly.

7. 7

   Can add some of the pasta water if necessary.

8. 8

   Serve with a side salad, crusty bread and freshly grated parmesan to pass.

* Per serving · 4 servings · Values may vary.

No additional tips available.