Pesto Pasta and Potatoes (Idaho)

Although this healthy pasta dish is pretty simple to begin with, it’s made even easier because you can throw the green beans and pasta into one big pot to cook.

1½ lbs small red potatoes, halved
12 oz whole grain spiral pasta, uncooked
3 cups green beans
1 (6½ oz) jar prepared pesto
1 cup Parmigiano-Reggiano cheese, grated

Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain; transfer to a large bowl.

Meanwhile, cook pasta according to pkg , adding green beans during the last 5 minutes of cooking. Drain, reserving ¾ cup pasta water, and add to potatoes. Toss with pesto, cheese and enough pasta water to moisten.

Makes 12 servings.