Instructions: 1. Bring water to a boil in a post pot. Add the salt, potatoes, green beans, red and green onion. Cook until the vegetables are al dente, tender but still firm, about 4 minutes.

2. Add the pasta, stir in with a pasta fork, cover the pot, and bring the water back to a boil. Uncover the pot and cook the pasta just until al dente, about 3 minutes. Remove cooking water (see ingredient list for amount) to 1-cup pyrex measure. Add pesto to the water and mix well.

3. Drain the pasta and vegetables; return the pasta and vegetables to the pot. Pour the sauce over the pasta. Gently combine and mix the ingredients well over low heat.

4. Transfer the pasta to wide pasta bowls, sprinkle each serving with cheese, fresh basil and pepper.

NOTES : We often pair green beans and pasta or green beans and potatoes. the pesto made the threesome sound delish. We fully intended to follow Mary Anns recipe to the letter but ended up adding onions, not-adding salt, and garnishing with fresh basil and pepper. We also used less pasta than she would and we used a locally made peppercorn flavored linguine; dried; cooks in 3 minutes. Wonderful stuff! And simple to make.

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