Ribbon Pasta With Pesto Sauce, Potatoes, and Green Beans

I found this recipe in the July/August 2008 Yankee Magazine. I'm not usually one for trying recipes out of magazines, but this recipe looked so good! I was not disappointed. This is a great change from traditional pasta dishes.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 4 -6  quarts water
• 1  tablespoon salt
• 2  medium potatoes, peeled and diced
• 1⁄2 lb green beans, trimmed and cut into 1-inch pieces
• 1  lb  ribbon pasta (linguini or whatever you have)
• 1⁄2 cup pesto sauce
•  parmigiano-reggiano cheese (to garnish)

Directions

1. In a large pasta pot, bring water to a boil. Add salt, potatoes, green beans, and cook until al dente -- tender but firm -- (about 2-4 minutes). (Do NOT over cook or the potatoes will get mushy later!).
2. Add pasta. Stir well. Cook until pasta is al dente (about 8 minutes).
3. Drain pasta and vegetables in colander, reserving 1/2 cup cooking water.
4. Return pasta and vegetables to pot.
5. In small bowl, combine pesto sauce with just enough reserved cooking water to create a smooth consistency. Then pour over pasta and vegetables and combine gently. Mix well over low heat.
6. Transfer to platter or bowl, garnish with cheese, and serve immediately.