Pesto with Fettuccine, Fingerling Potatoes, and Green Beans

A classic dish from the Liguria Region of Italy, know for their pesto.  This recipe will provide 4 servings.  Ingredient portions are approximate depending on your taste.

Ingredients

1 cup pesto approximately

8 ounces green beans, trimmed, halved

8 ounces white potatoes, peeled, cut into 1/2-inch pieces

9 ounces fresh fettuccine
salt and pepper to taste

Method

• Cook green beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Using 4- to 5-inch-diameter strainer, transfer beans to large bowl.
• Return cooking water to boil. Add fingerling potatoes and boil until tender, about 7-10 minutes. Remove potatoes with same strainer and transfer to bowl with beans.
• Return cooking water to boil. Add fettuccine to same pot. Boil until pasta is just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup cooking water.
• Return green beans, white potatoes and cooked pasta to pot. Add pesto and toss to coat. Gradually add enough reserved cooking water to coat pasta with moist sauce.
• Season to taste with salt and pepper. Serve immediately.