GREEN BEANS AND POTATOES WITH PESTO

From “Vegetables Every Day” by Jack Bishop. A lovely side dish. Though green beans are more summery, there were gorgeous ones at the farmer’s market recently – the thin “French” ones – and at a good price. So maybe they do a fall crop in So. Cal.

½ lb. small new potatoes, scrubbed and halved to bite-sized
½ lb. green beans, ends removed, cut into bite-sized
½ cup BASIL PESTO or GREENER PESTO
salt
parmesan cheese

Bring water to boil in a large pot. Add the potatoes and a good amount of salt. Cook until a skewer slides through easily, 8 – 10 minutes. Add green beans and cook until tender 2 – 5 minutes (depending on thickness). Drain, rinse with cold water and shake to remove excess moisture.

Transfer to a large bowl. If using frozen pesto, toss immediately with vegetables. If using fresh, allow them to cool a few minutes first. Serve sprinkled with grated parmesan.