Gemelli pasta with pesto sauce, potatoes and green beans

Ingredients:

• 280 g of gemelli pasta
• 230 g green beans, cut at an angle into 2 parts
• 4 small potatoes (about 230 g)
• 1 tbsp. l. olive oil
• Ground pepper
• 200 g chilled pesto sauce (about 3/4 cup)
• 1 teaspoon grated lemon zest

Preparation:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, adding the beans for the last 2 minutes of cooking. Reserve 3/4 cup of the pasta cooking water and drain the remaining pasta in a colander. Set the pot aside.
2. Meanwhile, poke holes in the potatoes with a fork. Microwave until softened, about 5 minutes. Let cool slightly, then slice.
   
   In the same pan you cooked the pasta in, heat the olive oil over medium-high heat. Add the potatoes, season with salt and pepper, and cook, stirring occasionally, until golden brown, about 5 minutes.
3. Add the pasta and beans and stir. Remove from heat and add the pesto, lemon zest, and 1/4 cup of the reserved pasta cooking water; stir, adding more of the reserved cooking water if necessary. Season with salt and pepper.