- 1 of 4 Place potatoes in a large pot of lightly salted water. Bring to a boil. Reduce heat and simmer for 15 to 20 minutes or until just tender. With a slotted spoon, remove potatoes and keep warm.
- 2 of 4 Into the simmering water, add spaghetti and boil for 4 minutes. Add green beans and cook for an additional 5 minutes or until tender. Drain, reserving 1 cup of the cooking liquid.
- 3 of 4 Return spaghetti and green beans to the pot. Cut the cooked potatoes into bite-size pieces and add to pot. Stir in pesto and about 3/4 cup of the reserved cooking liquid. Add more cooking liquid if necessary to evenly coat all the pasta.
- 4 of 4 Serve immediately with grated Parmesan, if desired.
Servings Per Recipe: 6
Per Serving: 6 g fiber, 361 mg sodium, 15 mg chol., 4 g sat. fat, 16 g Fat, total, 500 kcal cal., 18 g pro., 73 g carb.