Ingredients

serves 4 to 6

　　12 ounces fingerling or small new potatoes, cut into 1/2-inch-thick rounds or pieces

　　Coarse salt

　　1 pound trofie (or fusilli or penne)

　　4 ounces green beans, trimmed and halved crosswise

　　Pesto (recipe follows)

　　Freshly ground pepper

　　Freshly grated Parmesan cheese, for serving

　　

Pesto

3 cups loosely packed fresh basil leaves

　　2 tablespoons pine nuts, toasted

　　1 garlic clove

　　1/2 teaspoon coarse salt

　　3/4 cup plus 2 tablespoons extra-virgin olive oil

　　2 tablespoons freshly grated Parmesan cheese

　　Freshly ground pepper

　　(makes about 1 1/4 cups)

　　

Step 1

Cover the potatoes with cold water by 2 inches in a medium saucepan. Bring to a boil; add salt. Reduce heat to medium; simmer the potatoes until tender, about 10 minutes. Drain.

　　

Step 2

Bring one large pot and one medium pot of water to a boil; add salt to both. Add the pasta to the large pot; cook until al dente. Add the green beans to the medium pot; cook until tender, 5 to 6 minutes. Drain the pasta and green beans.

　　

Step 3

Heat the pesto in a large skillet over medium heat until warm. Stir in the potatoes, pasta, and green beans; cook until heated through. Season with salt and pepper. Serve with cheese.

　　

Pesto

Step 4

Process the basil, pine nuts, garlic, and salt in a food processor until combined. With the processor running, add the oil in a slow, steady stream; process until smooth. Stir in the cheese. Season the pesto with pepper. The pesto can be refrigerated, covered by a thin layer of olive oil in an airtight container, up to 1 week.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.