Ligurian Basil Pesto, Potato and Green Bean Pasta

• 1 lb Russet potatoes, peeled and cut into medium cubes
  

• 1 lb green beans, trimmed and halved crosswise
  

• 1 lb La Bella Angiolina Trofiette Pasta
  

• 1 cup La Bella Angiolina Ligurian Basil Pesto
  

• Grated parmigiano or pecorino cheese to taste
  

Put the potatoes and the green beans into the pot of boiling salted water. Cook for about 10 minutes, or until the potato pieces are tender. Remove vegetables from the pot with slotted spoon. Return water to a boil. Cook the pasta in the boiling water according to package directions. Reserve 1 cup of the pasta water, then drain the pasta. Return pasta to empty pot along with the cooked vegetables. Pour 1 cup of pesto over the pasta and vegetables, toss to coat. Add pasta water to create a thinner sauce, if desired. Serve immediately. Serve with grated cheese.