This classic Pasta With Pesto Potatoes and Green Beans is seen regularly in Genoa (where classic basil pesto is from) but is a rarity stateside. It's a nice twist on pesto pasta that you can make anytime of year. And, if the potatoes seem like carb loading, they actually are a great addition of texture!
Place a large pot of heavily salted water over high heat. Add the potatoes and cook until fork-tender, about 8 minutes (timing after the water boils). Use a slotted spoon to remove to a colander in a sink.
Return the pot to high heat and return to a boil. Add the past and cook 2 minutes short of the package directions. With 1 minute left to go, add the haricots verts and cook until bright green, about 1 minutes. Reserve 1/2 cup of pasta water and drain the past and haricots verts.
Using the warm pasta pot (but do not but it back on a flame), add the pesto and a few tablespoons of the reserved pasta ater and stir. Add the pasta, potatoes, and green beans and stir to coat, adding more water as needed to coat each strand of pasta. Taste and add more salt as needed. Serve immediately.