pesto pasta with potatoes and green beans

Pasta

Kosher salt
1 pound (450g) dried pasta, such as trenette, linguine, or mafalde
5 ounces peeled Yukon Gold potato (140g; about 1/2 medium), cut into 3/4-inch cubes
4 ounces (110g) 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

In a large pot of salted boiling water, boil pasta, potato, and green beans until pasta is al dente and potato and green beans are very tender. Drain, reserving 1 cup cooking water, and transfer pasta, potato, and green beans to a large mixing or serving bowl.
Add pesto sauce to pasta along with 1/4 cup pasta cooking water. Toss well to emulsify pesto and pasta water into a creamy sauce. Add more pasta water, 1 tablespoon at a time, as needed, if pasta is too dry. Drizzle in fresh olive oil, if desired. Serve with Parmigiano Reggiano on the side.

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