Pesto Pasta with Green Beans and Potatoes

Ingredients

• 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)

Preparation

1. 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.