Pesto Penne with Green Beans and Potatoes
James Carrier
Yields Makes 3 or 4 servings
AuthorChef Joe Jack, San Francisco, California
Notes: This dish was inspired by a menu special from chef-owner Joe Jack at Luna Park in San Francisco. Use homemade or purchased pesto.

How to Make It

Step 1
1

In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil.

Step 2
2

Meanwhile, peel potatoes; cut into 3/4-inch cubes. Trim and discard ends from beans; remove strings. Cut beans diagonally into 2- to 3-inch lengths.

Step 3
3

When water is boiling, add potatoes and pasta and cook, uncovered, stirring occasionally, for 8 minutes. Add beans and cook, stirring occasionally, until potatoes are tender when pierced and pasta and beans are barely tender to bite, 4 to 6 minutes longer. Drain, reserving 1 cup cooking liquid.

Step 4
4

Return pasta mixture to pan and add pesto and 3/4 cup cooking liquid; mix gently. If desired, add more reserved cooking liquid to moisten. Gently stir in salt, pepper, and parmesan cheese to taste. Pour into a wide serving bowl or distribute evenly among plates.

Ingredients

 12 ounces russet potatoes
 12 ounces green beans, rinsed
 12 ounces dried penne pasta
 3/4 cup pesto (see notes)
  Salt and pepper
  Grated parmesan cheese

Directions

Step 1
1

In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil.

Step 2
2

Meanwhile, peel potatoes; cut into 3/4-inch cubes. Trim and discard ends from beans; remove strings. Cut beans diagonally into 2- to 3-inch lengths.

Step 3
3

When water is boiling, add potatoes and pasta and cook, uncovered, stirring occasionally, for 8 minutes. Add beans and cook, stirring occasionally, until potatoes are tender when pierced and pasta and beans are barely tender to bite, 4 to 6 minutes longer. Drain, reserving 1 cup cooking liquid.

Step 4
4

Return pasta mixture to pan and add pesto and 3/4 cup cooking liquid; mix gently. If desired, add more reserved cooking liquid to moisten. Gently stir in salt, pepper, and parmesan cheese to taste. Pour into a wide serving bowl or distribute evenly among plates.

Pesto Penne with Green Beans and Potatoes