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from "Real Simple® magazine"

If you want to save 10 minutes, don't peel the potatoes. Thin-skinned varieties like Yukon golds can squeak by with just a good scrub.

Hands-on time: 15 minutes
Total time: 40 minutes

Makes 4 servings

1/2 pound Yukon gold potatoes (peeled if desired)
1 tablespoon kosher salt
10 ounces green beans, ends trimmed
1 pound dry linguine or spaghetti
1 cup pesto
1/4 cup (1 ounce) grated Parmesan
1/4 cup pine nuts, toasted (optional)

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Place the potatoes and salt in a large pot. Add enough cold water to cover. Bring to a boil. Reduce heat and simmer until the potatoes are almost fork-tender, about 15 minutes. Add the beans and cook until tender, about 5 minutes. Meanwhile, cook the pasta according to the package directions. Drain the potatoes and green beans separately from the pasta. Let cool. Cut the potatoes into a 1/2-inch dice and cut the green beans into 1-inch pieces. Transfer the pasta, potatoes, and green beans to a large bowl. Add the pesto, Parmesan, and pine nuts (if using) and toss. Divide among individual plates.

CALORIES 820(37% from fat); FAT 34g (sat 7g); SUGAR 7g; PROTEIN 25g; CHOLESTEROL 15mg; SODIUM 1,150mg; FIBER 6g; CARBOHYDRATE 104g

Buy The Ingredients Make it with pre-cut beans
Product nutrition and information
 Quantity Ingredients Est.Price
  Yukon Gold Potatoes - $1.49/lb
 Farm Fresh, Med
  Organic Green Beans - $4.99/ea
  Barilla Linguine - $1.59/ea
  Green Basil & Pignoli Pesto - $5.99/ea
 8 fl oz
Optional Ingredients
  FreshDirect Pine Nuts - $9.99/4oz
You May Already Have
  Morton's Coarse Kosher Salt - $2.99/ea
Parmigiano-Reggiano, Aged 2 Years - $18.99/lb
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