*pasta verde

I'm not sure if I've ever shared this, but I need to because it's one of my favorite staples.  It's from a Jamie Oliver cookbook that Ben gave me when we were dating - he knew me so soon :)  This is how I use most of the pesto that I freeze during the summer, but last night it was a special treat to have fresh pesto.  Also the green beans were from our garden!  The potatoes and garlic could have been had I planned better...  Either way it was a good batch, yum.  I can't wait for the leftovers today!

Pasta Genovese

pesto (3/4 cup or so? I don't know)

kosher salt + fresh ground pepper

4 or 5 small potatoes - red, yukon gold...

1 package pasta (he uses tagliatelle I use spaghetti)

1 big handful green beans

parmesan 

saved cooking water

Cut the potatoes into slightly smaller, even-sized chunks.  Boil in a big pot of salted water until they are pierce-able but not soft.  Add the pasta and cook until it has a little less than 3 minutes to go.  Add the green beans.  Just before you drain it all off, reserve some of the cooking water.  Drain everything and then stir in as much pesto as you like, plus a little of the cooking water so it's a 'looser' sauce, not so sticky.  Salt to taste and plenty of parmesan.