Pesto Pasta with Potatoes and Green Beans

Ingredients

• Kosher salt
• 1 pound dried pasta, such as trenette, linguine, or mafalde
• 5 ounces peeled Yukon Gold potato, cut into 3/4-inch cubes
• 4 ounces green beans or haricots verts, stems trimmed and cut into 1-inch lengths on a bias
• 1 recipe pesto sauce
• Extra-virgin olive oil, for drizzling
• Grated Parmigiano Reggiano, for serving

Directions

Bring a large pot of salted water to a boil, then cook the pasta, potato, and green beans together until the pasta is al dente and the vegetables are very tender. Drain them, saving 1 cup of the cooking water, and move everything to a large mixing bowl or serving bowl. Spoon in the pesto and add 1/4 cup of the reserved pasta water, then toss until the pesto and water come together into a creamy sauce. If the pasta needs loosening, mix in more cooking water 1 tablespoon at a time. Finish with a drizzle of fresh olive oil, if you like, and serve with Parmigiano Reggiano alongside.