Description

It’s quick and easy, and it’s the perfect weeknight dish to make on a mid-winter evening. I know, I know, it’s a double-carb meal, but pasta and potatoes were sort of meant for each other.

Ingredients

Units Scale

Kosher salt (affiliate link) for pasta water, plus more if needed
6 oz. gemelli or fusilli pasta (or other 2″ short pasta shape) I love Sunrise Flour Mill pasta, made with organic heritage wheat, so good
1 tablespoon olive oil
1/2 lb. small potatoes, quartered and sliced about 1/2-inch thick
1/2 lb. tender young green beans cut into 1-inch lengths
2–3 slices prosciutto (optional, but so good!)
1/2 cup Kale Pesto with Roasted Walnut Oil (affiliate link) (or your favorite jarred pesto)
1/2 teaspoon fresh cracked black pepper
1 lemon cut into wedges
1/4 cup toasted pecans or walnuts, chopped
1/4 cup freshly grated Parmigiano Reggiano cheese, or more for serving

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Instructions

On a rimmed baking sheet (affiliate link), roast potatoes (and a good three-finger pinch of kosher salt (affiliate link)) and olive oil for 20 min at 425°, until golden; add green beans (toss the beans with a little more olive oil, salt and pep) and prosciutto, and return to oven until beans are crisp-tender and prosciutto is crispy, about 10-13 more minutes. Reserve the crispy prosciutto for topping the final dish.
Meanwhile, bring a large pot of water to a rolling boil. Add 1-2 tablespoons salt and the pasta. Cook until just shy of al dente, about 7 minutes (check your pasta package instructions). Reserve one full cup of pasta water (you may or may not use it all), drain it, and return it to the pasta cooking pot with medium-high heat.
Add potatoes and beans to the pasta. Add pesto, black pepper, and 1/2 cup reserved water, and toss thoroughly. Add more water if it’s looking dry. Taste for seasoning; add salt if needed (potatoes love salt!).
Serve immediately with a squeeze of lemon juice, toasted nuts, crispy prosciutto, and a sprinkling of extra parmesan.

Notes

*To toast nuts, spread them out in an even layer on a sheet pan and pop them in a 350° oven for 10-12 minutes. When you can smell them, they are ready. Be sure to set a timer and check at nine minutes. Coarsely chop the nuts for this dish.