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Pesto Pasta with Potatoes and Green Beans
Ingredients
  • Kosher salt
  • 1 pound ( 450 g) dried pasta, such as trenette, linguine, or mafalde
  • 5 ounces peeled Yukon Gold potato ( 140 g; about ½ medium), cut into ¾-inch cubes
  • 4 ounces ( 110 g) green beans or haricots verts (about 20 green beans or 30 haricots verts), stems trimmed and cut into 1-inch lengths on a bias
  • 1 recipe  pesto sauce
  • Extra-virgin olive oil, for drizzling
  • Grated Parmigiano Reggiano, for serving
Steps
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