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

1 1-pound box linguine or spaghetti 8 ounces Yukon gold potatoes (peeled if desired) 1 tablespoon kosher salt 10 ounces green beans, ends trimmed 1 cup store-bought pesto 1/4 cup (1 ounce) grated Parmesan 1/4 cup pine nuts, toasted (optional)

Cook the pasta according to the package directions. Drain.

Meanwhile, place the potatoes and salt in a large saucepan. Add enough cold water to cover. Bring to a boil.

Reduce heat and simmer until the potatoes are almost but not quite tender, about 15 minutes.

Add the beans and cook until tender, about 5 minutes. Drain the potatoes and green beans in a colander. Let cool slightly.

Cut the potatoes into ½-inch pieces and cut the green beans into 1-inch pieces.

Place the pasta in a large bowl and add the potatoes, green beans, pesto, Parmesan, and pine nuts (if using). Toss to combine.