When I first tried this Ligurian dish, I thought, "Pasta and potatoes? No way!" But after one bite I was hooked. This is truly a comfort food. It’s a great way to load up on carbs, and if you want to add protein, I suggest roasted chicken. I prefer using any bite-size pasta, but traditionalists should try this with trenette.

Ingredients
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12 oz. penne
1 cup fresh basil pesto, homemade or purchased
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1/2 cup walnuts, coarsely chopped and toasted

Preparation

  • Cook beans in large pot of salted water until tender, about 4 minutes. With strainer, remove beans to large bowl.
  • Return water to boil, add potatoes, and boil until tender, about 7 minutes. Remove potatoes to bowl with beans.
  • Return water to boil. Cook penne according to package directions. Drain penne, reserving 1/2 cup cooking water.
  • Return pasta, beans and potatoes to pot. Mix reserved pasta water with pesto and add to pasta, tossing to coat.
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Serves 4.