- 2 waxy potatoes, peeled and cut into 1-inch cubes
- 1 tablespoon salt
- 8 ounces cavatappi
- 8 ounces green beans, trimmed and halved
- 1/2 cup pesto
- Pepper
- Peel and cut 2 waxy potatoes into 1-inch cubes; place in a large pot of water; bring to a boil.
- Add 1 tablespoon salt and 8 ounces cavatappi or other short tubular pasta; return to a boil; cook 2 minutes.
- Add 8 ounces trimmed and halved green beans. Return to a boil; cook until vegetables are tender and pasta is al dente, about 6 minutes.
- Drain; toss with 1/2 cup pesto; season with salt and pepper. Serve warm or at room temperature.