Instructions: In 1 quart of boiling salted water place potatoes and cook until one minute shy of being done, about 6 minutes. Add the fresh pasta, return water to a boil and cook for 15 seconds or until pasta and potatoes are cooked through. Drain pasta and potatoes at once. Transfer to a warm platter and toss with the Genovese Pesto Sauce. Serve very hot accompanied by a bowl of grated cheese.

This recipe yields 6 servings.

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