Instructions: Bring a large pan of salted water to boil, and cook the linguini and potato pieces for 5 minutes. Throw in the beans and cook for another 2 minutes. Reserve a cupful of the cooking water, and drain the pasta and the vegetables. Turn into a heated serving bowl, mix in pesto and grated parmesan cheese, and 2 to 3 tablespoons of the reserved cooking liquid. Toss very well and serve.

NOTES : Another recipe that uses pesto.

the nutritional analysis is for the full oil pesto sauce - not the low fat one.

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