Instructions: 1. Bring water to a boil in a post pot. Add the salt, potatoes and green beans and 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. Drain the pasta and vegetables into a colander, reserving 1/2 cup of the cooking water. Return the pasta and vegetable sot the pot.

3. In a small bowl, combine the pesto with just enough reserved cooking water to make a smooth consistency. Pour the sauce over the pasta. Gently combine and mix the ingredients well over low heat.

4. Transfer the pasta and vegetables to a platter or bowl and served immediately. Pass additional cheese on the side.

Description: "tested - see kp slimmer meals"

NOTES : Review - talk about comfort! this was Mar-ve-lush. Fresh everything except the pasta which was recently dried and locally made - just not by me! A little over the top (cff) - but worth the calories. We used romano, tagliatelle instead of trenette (similar), a little extra garlic (blanch the beans and toss with garlic while warm), and a fresh basil walnut pesto. Meatless, too! - Hannemans 2002-08

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