Green Pasta

1. 1

   Peel and cut 2 waxy potatoes into 1-inch cubes; place in a large pot of water; bring to a boil.

2. 2

   Add 1 tablespoon salt and bow tie pasta; return to a boil; cook 2 minutes.

3. 3

   Add 8 ounces trimmed and halved green beans. Return to a boil; cook until vegetables are tender and pasta is al dente, about 6 minutes.

4. 4

   Drain; toss with 1/2 cup Pesto; season with salt and pepper. Serve warm or at room temperature.

No additional tips available.