Categories: Pasta

Ingredients

• Kosher salt
• 10 oz. gemelli pasta
• 8 oz. green beans, halved crosswise
• 4 small red-skinned potatoes
• 1 tbsp. olive oil
• Black pepper
• 7 oz. container refrigerated pesto
• 1 tsp grated lemon zest

Directions

1. Bring a large pot of salted water to a boil. Add the pasta and cook as directed; add the beans during the last 2 minutes of cooking. Reserve 3/4 cup cooking water, then drain. Set the pot aside.

2. Meanwhile, pierce the potatoes all over with a fork. Microwave until tender, about 5 minutes. Let cool slightly, then chop.

3. Heat the olive oil in the reserved pot over medium-high heat. Add the potatoes, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the pasta and green beans and stir to coat. Remove from the heat and add the pesto, lemon zest and 1/4 cup reserved cooking water; toss to coat, adding more cooking water as needed to loosen. Season with salt and pepper.

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