- 1 1-pound box linguine or spaghetti
- 8 ounces Yukon gold potatoes (peeled if desired)
- 1 tablespoon kosher salt
- 10 ounces green beans, ends trimmed
- 1 cup store-bought pesto
- 1/4 cup (1 ounce) grated Parmesan
- 1/4 cup pine nuts, toasted (optional)
- calories 820
- caloriesfromfat 37 %
- fat 34 g
- satfat 7 g
- cholesterol 15 mg
- sodium 1,150 mg
- carbohydrate 104 g
- fiber 6 g
- sugars 7 g
- protein 25 g
How to Make It
Cook the pasta according to the package directions.
Meanwhile, place the potatoes and salt in a large saucepan. Add enough cold water to cover. Bring to a boil. Reduce heat and simmer until the potatoes are almost but not quite tender, about 15 minutes. Add the beans and cook until tender, about 5 minutes. Drain the potatoes and green beans in a colander. Let cool slightly. Cut the potatoes into a 1/2-inch dice and cut the green beans into 1-inch pieces.
Place the pasta in a large bowl and add the potatoes, green beans, pesto, Parmesan, and pine nuts (if using). Toss to combine.
Tip: There's no need to peel thin-skinned potatoes like Yukon golds. But be sure to scrub them.