The combination of pesto, potatoes, and green beans originates in Liguria, a region of Italy. It’s best made at the height of summer, when fresh basil is readily available, but you can make it any time of year with store-bought pesto.

　　

Ingredients

Serves 4

　　2 waxy potatoes

　　Coarse salt and fresh ground pepper

　　8 ounces cavatappi or other short tubular pasta

　　8 ounces green beans, trimmed and halved

　　1/2 cup Pesto (recipe page 355)

　　

Step 1

Peel and cut the potatoes into 1-inch cubes; place in a large pot of water and bring to a boil.

　　

Step 2

Add 1 tablespoon salt and the cavatappi; return to a boil and cook for 2 minutes.

　　

Step 3

Add the green beans. Return to a boil; cook until the vegetables are tender and the pasta is al dente according to package instructions.

　　

Step 4

Drain; toss with the pesto and season with salt and pepper. Serve warm or at room temperature.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.