4 Ingredients, amazing results

I'm starting school this week, and also my new job. This means 10 hours of class and three part time jobs. As you can imagine, I'm anticipating being quite busy this fall! But the last few weeks have been scattered through with days of doing nothing around the house, and I've worked hard to soak up that calm feeling. I made this pasta for lunch one day, which was a luxury I won't have with my new busy schedule.

Honestly, this recipe came about as I was working on cleaning out my fridge and pantry. I had two partial boxes of short pasta, some green beans that were starting to turn a little less green, a potato that was growing sprouts, and some pesto Joe made last week. I was flipping through my Everyday Food cookbook looking for dinner ideas for the week, and I happened upon a recipe that called for all the ingredients I wanted to use up. Perfect!

Pasta with Pesto, Potatoes, and Green Beans
from Everyday Food

serves 4

2 medium potatoes, cut into 1 inch cubes (peeled if you want, I skipped it)
salt
8 ounces short pasta
8 ounces green beans, trimmed and halved
1/2 cup pesto
pepper

Place the potatoes into a large pot of boiling water, bring to a boil. Add one tsp of salt and the pasta, return to a boil, and cook two more minutes. Add the green beans, return to a boil, and cook until the vegetables are tender and the pasta in al dente, about 6 minutes. Drain, toss with the pesto, and season with salt and pepper. Serve warm or at room temperature.